KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
NOTES:
Serves 2-4. Makes 4 Hash Brown Patties and about 1/2 cup Hollandaise Sauce, enough to top 4 eggs. Tobasco Sauce will over-power a delicate Hollandaise, I recommend a more subtle variety, like Tapatio. If you do not care to use hot sauce, a dash of cayenne pepper can be substituted. When making the Hash Browns, time is of the essence. If you must shred the potatoes and NOT get them directly into skillet for frying, rinse shredded potatoes with water to prevent from discoloring. Make sure excess water is squeezed out before placing into hot oil.
Ingredients for Idaho Hash Brown Benedict:
Crispy Idaho Hash Browns:
2 Idaho Russet Potatoes (small, 5-6 ounces each)
2 TBSP oil
salt and pepper (to taste)
Hollandaise Sauce:
2 egg yolks
6 TBSP butter
1 TBSP water
1-2 TBSP lemon juice
dash salt
dash hot sauce (like Tapatio, NOT Tobasco)
parsley for garnish, optional
Poached Eggs:
4 large eggs
1 TBSP clear vinegar, any variety
water for poaching
You will also need:
4 slices Canadian Bacon
|
1st Keep
 JohnReese
|
Comments