Benedict Breakfast Hash

This delicious breakfast hash with creamy hollandaise sauce is a quick and easy meal that brings comfort and flavor to your morning. With tender potatoes, crispy ham, and fresh spinach, all topped with perfectly cooked eggs and a rich, velvety sauce, this recipe is perfect for using up leftover ingredients and creating a hearty, satisfying dish in no time!

Recipe Ingredients:

Hash:

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 8 ounces baby red potatoes, diced
• 1 medium onion, diced
• Kosher salt and freshly ground black pepper
• 1 cup diced ham
• 3 English muffins, cubed into bite-size pieces
• 1 mounded cup baby spinach
• 1 tablespoon chopped fresh parsley

Hollandaise:

• 3 large egg yolks
• 2 tablespoons lemon juice
• 2 sticks salted butter
• Pinch cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Fried Eggs:

• 3 tablespoons olive oil
• 4 large eggs
• Kosher salt and freshly ground black pepper

How To Make Benedict Breakfast Hash?

1. Prepare the Hash: Heat butter and olive oil in a large skillet over medium heat. Add diced potatoes and onions, season with salt and pepper, and cook until the potatoes are tender, about 8-10 minutes.
2. Make the Hollandaise Sauce: In a blender, combine egg yolks and lemon juice. Melt butter in a small pan until sizzling. With the blender running on low, slowly stream in the melted butter. Add cayenne, salt, and pepper, blending until the sauce is smooth and emulsified. Set aside.
3. Fry the Eggs: Heat olive oil in a large nonstick skillet over medium heat. Add the eggs, sprinkle with salt and pepper, and cook sunny-side up for 4-5 minutes until the whites are set but the yolks remain runny.
4. Finish the Hash: When the potatoes are cooked, add diced ham and English muffins to the skillet. Cook for 2-3 minutes, tossing until the muffins are toasted and the ham is heated through. Stir in fresh spinach and remove from heat as soon as the spinach starts to wilt.
5. Assemble and Serve: Arrange the fried eggs on top of the hash in the skillet. Drizzle with some of the hollandaise sauce and garnish with chopped parsley. Serve immediately with extra hollandaise on the side.

Recipe Tips:

• Cut Potatoes Evenly: Make sure to dice the potatoes into similar-sized pieces so they cook evenly and turn perfectly tender.
• Hot Pan for Crispy Potatoes: Heat the skillet well before adding the potatoes. This helps them get a crispy, golden crust without sticking to the pan.
• Slow and Steady Hollandaise: When making the hollandaise sauce, add the melted butter slowly into the blender to avoid splitting and ensure a smooth, creamy sauce.
• Wilt Spinach Off Heat: Add the spinach at the end and let it wilt from the residual heat. This keeps the spinach fresh and prevents it from turning too soggy.
• Sunny-Side-Up Eggs Perfection: Cook the eggs on low heat and cover the pan for a minute to set the whites without overcooking the yolks.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover breakfast hash cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Breakfast hash can be frozen for up to 2 months.
• Reheat:Heat a skillet over medium heat, add a splash of oil, and stir-fry the hash for 5-7 minutes until warmed through and crispy.

Nutrition Facts

• Calories:450
• Total Fat:58 g
• Saturated Fat:28 g
• Carbohydrates:22 g
• Dietary Fiber:3 g
• Sugar:4 g
• Protein:16 g
• Cholesterol:329 mg
• Sodium:884 mg

Check out More Recipes:

• Baked Eggs In Hash Brown Cups
• Baked Bagel Egg-In-The-Hole
• Bacon And Onion Biscuits