Hash Brown Benedict Recipe

1. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the diced onion, paprika, salt, and pepper.

2. Cook the onions, stirring occasionally, for 5 minutes until softened.

3. Add in the frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until the potatoes start to turn golden and crisp up a bit.

4. Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties.

5. Turn the heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove the cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.

6. In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.

Hollandaise:

1. Place the egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter.

2. Sauce will thicken by the time all of the butter has been added. Blend in the salt.

To Assemble:

1. Place a hash brown on each plate, then top with spinach, and a poached egg.

2. Spoon hollandaise over the eggs, garnish with chives. Serve warm, and enjoy!