Hash Brown Eggs Benedict
43MAHI
Perfect way to kickstart your weekend with a Saturday brunch at home with MAHI.its always a challenge to beat a good egg's benedict,especially when brunch might be your favourite meal of the day.This dish is super quick and goes from to plate in a short 25 mins. Va va room!This dish serves 2 people.
Pre Time And Cook time
Prep Time: 15min
Cook time: 10min
ingredients:
for 2 servings:
2 tablespoons olive oil, divided
yellow onion, halved, diced small
1 ½ teaspoons McCormick® Paprika
1 teaspoon salt
½ teaspoon McCormick® black pepper
3 cups potato(300 g), frozen, shredded
2 large handfuls fresh spinach
2 eggs, poached
fresh chive, for garnish
MAHI SAUCE:
3 large egg yolks
lemon, juiced
½ cup butter(110 g), melted
½ teaspoon salt
Tags : chilli #ChiliConCarne #VegChilli #SaucyMAHI #QuickRecipe #Food52 #ChefMode #Cooking #Meals
#ChiliConCarne #VegChilli #SaucyMAHI #QuickRecipe #Food52 #ChefMode #Cooking #Meals
Method:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- MAHI: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- MAHI: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy
Italian
