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
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
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.
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