Hash browns with poached eggs, spinach, bacon & hollandaise

Hash browns with poached eggs, spinach, bacon & hollandaise

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

This dish obviously shares its origins with the classic Eggs Benedict but one of our chefs, Mel Musu, came up with the great idea of replacing the muffin with a hash brown. The hash browns are a bit time-consuming as there are a few steps involved, but the end result is definitely worth the extra time.

Ingredients

Quantity Ingredient
canola or sunflower oil, for deep-frying
1/2 tablespoon butter
1 teaspoon olive oil
2 cups baby spinach leaves
8 rashers bacon
1 teaspoon vinegar
4 eggs
1 quantity see method for ingredients

Hash browns

Quantity Ingredient
1kg potatoes, peeled
2 brown onions, finely diced
2 eggs, lightly beaten
100g dry breadcrumbs
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 teaspoon salt

Method

  1. To prepare the hash browns, place the potatoes in a large saucepan of cold salted water and bring to the boil. Reduce to a simmer and cook for 5 minutes, then drain in a colander. Place the potatoes on a tray and refrigerate for at least 2 hours (but ideally until completely cold). Coarsely grate the cooled potatoes and transfer to a mixing bowl. Add the onion, egg, breadcrumbs and seasoning and stir to combine. Form into four 5 cm round patties, about 1.5 cm thick.
  2. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the hash browns, two at a time, for 3 minutes or until crisp and golden. Drain on paper towel and season with salt.
  3. Meanwhile, in a frying pan over medium–low heat, melt the butter with the olive oil and sauté the spinach until just wilted. Set aside. In the same pan, fry the bacon until cooked to your liking.
  4. Meanwhile, fill a shallow lidded saucepan or deep frying pan with about 5 cm of water. Add the vinegar and bring to the boil over medium–high heat. Turn off the heat and carefully crack the eggs into the water, one at a time. Ensure you are doing this as close to the water surface as possible so as to contain the egg. Place the lid on the pan and leave the eggs to poach for 2–3 minutes. The eggs are cooked when the whites are solid.
  5. To serve, divide the hash browns among four plates. Place the spinach and bacon alongside, top with a poached egg and drizzle with hollandaise sauce.
Tags:
alimentari
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