1 (888) 635-8115 (US)Eggs Benedict in a Hash Brown Nest
Who doesn’t love an elevated benedict? Pop Idahoan® SHREDS Fresh Cut Hash Browns with Seasoning into a muffin tin to create a perfectly crispy benedict nest. With a poached egg, Canadian bacon, and some hollandaise sauce, you’ll bring together a warm, comforting breakfast that your guests will love.
TIME
45
YIELD
72
DISH TYPE
Breakfast
Eggs Benedict in a Hash Brown Nest
Prep time:
Cook time:
Total time:
Serves: 72
Ingredients
- 1 carton (2.125 lbs.) Idahoan® Fresh Cut Hash Browns with Seasoning (prepared according to 10 minute refresh instructions)
- 3½ quarts hot water (water should be between 180°F to 190°F)
- 4½ pounds pasteurized egg whites (whisk the egg whites until frothy before folding into the shreds)
- 9 pounds Canadian bacon (thinly sliced)
- 72 each whole eggs (poached as needed for assembly)
- 3 quarts prepared Hollandaise sauce
Instructions
- Open the carton of Idahoan® Fresh Cut Hash Browns with Seasoning, add the hot water to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 3.5 quarts of water, cover, and allow the potatoes to rehydrate for 10 minutes.
- Let stand at room temperature for 30 minutes, then drain. Place the drained shreds onto a paper towel to remove any excess liquid. Then place into a bowl and add the whisked egg whites, folding them together.
- Spray a muffin tin liberally with pan spray. Place three ounces of the shred and egg mixture into each cup, using a spoon to form the cup in the muffin tin. Place into a 400°F oven and bake 10-15 minutes until golden brown. While baking heat the Canadian bacon and hold for assembly.
- Once the shred cups are baked, assemble by placing the Canadian bacon and poached egg inside the cup. Finished with the hollandaise sauce and serve.
Featured Ingredient
Nutrition Information
Calories: 150 Fat: 6g Carbohydrates: 2g Sodium: 548mg Protein: 21g Cholesterol: 213mg
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