Go Back
+ servings
Eggs Benedict on Hash Brown Rounds
Print Recipe
5 from 3 votes

Eggs Benedict on Hash Brown Rounds

Eggs Benedict on Hash Brown Rounds is the ultimate in decadence that is certain to become the star of your brunch table. Crispy homemade hash brown rounds replace the traditional English muffins to provide an amazing crunch and taste to this otherwise traditional fare. This amazing dish is finished with the easiest blender Hollandaise sauce that you could ever imagine.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 servings
Calories: 316kcal
Author: Chula King


Hash Brown Rounds

  • 1 pound russet potatoes, peeled (See Tip 1)
  • 1 large egg
  • 1 ½ Tablespoons all-purpose flour
  • ½ teaspoon Kosher salt
  • teaspoon freshly ground black pepper
  • Vegetable Oil for frying

Blender Hollandaise Sauce

  • 3 egg yolks (See Tip 2)
  • 4 ounces (1 stick) unsalted butter, melted
  • 2 Tablespoons fresh lemon juice
  • ¼ teaspoon Kosher salt
  • Pinch of freshly ground black pepper

Eggs Benedict

  • 6 hash brown rounds
  • 6 pieces ham, cut into 3 ½-inch rounds (See Tip 3)
  • 6 large eggs poached
  • Hollandaise Sauce


Hash Brown Rounds

  • Shred potatoes using either food processor or large holes in box grater. Place shredded potatoes in salad spinner basket and cover with water; drain well and spin to remove as much liquid as possible. (See Tips 4 and 5)
  • Transfer potatoes to microwave-safe bowl. Cover with plate; microwave on high for 1 ½ minutes; toss and microwave on high for additional 1 ½ minutes. Allow to cool for 10 minutes.
  • Add egg, flour, salt and pepper to potatoes. Stir to combine.
  • Heat ¼-inch of oil in large skillet over medium heat until it reaches 350°F. Drop ⅓ cup of potato mixture into oil. Flatten to between ¼ and ⅓-inch. Repeat with remaining potato mixture. (See Tip 6)
  • Cook potato mixture for 2 to 3 minutes until golden brown. Turn and cook other side for 2 to 3 minutes until golden brown. Drain on paper towels. Place in 200°F oven to keep warm. Yield: 6 Hash Brown Rounds (See Tip 7)

Blender Hollandaise Sauce

  • Replace center cap of blender cover with funnel. Place egg yolks, lemon juice, salt and pepper in blender. Cover and blend on high speed for 2 seconds. With the blender still blending, pour melted butter in thin stream into the blender, omitting milky residue. (See Tip 8)
  • Serve immediately.


  1. Russet potatoes work best here because of their starchy consistency.
  2. Use the egg whites for another purpose.
  3. I used a 3 ½-inch round pastry cutter to cut the ham. You could omit this step. However, I think that by cutting the ham into rounds, the presentation was greatly enhanced.
  4. I've used both a food processor and a box grater to shred the potatoes for the hash brown rounds. The box grater produces thinner shreds. However, I prefer the convenience of using the food processor. Because I pre-cook the shredded potatoes, the slightly thicker potato shreds are not an issue at all.
  5. If you don't have a salad spinner, place the drained potatoes in a clean dish towel and squeeze as much liquid as possible from them. 
  6. I like to use metal ring molds to help form the hash brown rounds. I've also used silicon egg rings with equally good results. If you don't have ring molds, you can just place the hash brown mixture into the hot oil and press it down until it's about ⅓-inch thick.
  7. Leftover hash brown rounds can be refrigerated for several days in an air-tight container. To reheat, place the hash brown rounds on a baking sheet and heat in a preheated 400°F oven for 10 to 15 minutes.
  8. Hollandaise sauce is best used immediately. It can be kept warm by placing the blender in warm water for 5 minutes or so.


Calories: 316kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 354mg | Sodium: 461mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 916IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg