Hash-Brown Benedict with Sauteed Spinach and Prosciutto

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Credit: Courtesy of the American Egg Board
The National Culinary Review, October 2011

Ingredients

14 T. butter, divided
12 cups fresh or frozen hash-brown potato shreds
Salt and pepper, to taste
2 T. olive oil
9 oz. fresh spinach leaves
12 large eggs
Vinegar, as needed
12 thin slices prosciutto
3 cups warm hollandaise sauce

Instructions

1. On griddle or large skillet, heat about 1 T. butter per potato patty over medium heat. Add 1 cup shredded potatoes to form patty. Make 12 patties. Season with salt and pepper. Cook until golden-brown on bottom; turn over, brown on other side. Keep patties warm.

2. Heat olive oil and 2 T. butter in large skillet. Stir in spinach; saute until wilted.
Season with salt. Keep warm.

3. Poach eggs in water (acidified with 1 t. vinegar per quart simmering water) until whites set and yolks begin to thicken.

4. Per serving: Plate 1 hash-brown patty. Top with ¼ cup spinach, 1 slice prosciutto, 1 poached egg and ¼ cup hollandaise sauce.

Yield

12 servings

Tags

Breakfast, Pork, The National Culinary Review

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