Hash Cake Eggs Benedict with Balsamic Glaze
Hash Cake Eggs Benedict replaces English muffins with crispy homemade potato cakes.Each hash cake is topped with savory ham or spinach and a perfectly poached egg.Rich Hollandaise sauce is spooned over the top.A drizzle of balsamic glaze adds sweet and tangy contrast.The textures are crisp, creamy, and wonderfully satisfying.This gourmet brunch recipe is perfect for entertaining and special breakfasts.
Ingredients
For the Hash Cakes
- 4 cups russet potatoes, peeled and shredded
- 1 small onion, finely grated
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Benedict
- 8 large eggs
- 4 slices ham, Canadian bacon, or sautéed spinach
- 1 tablespoon white vinegar
- Chopped chives, for garnish
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ¼ teaspoon Dijon mustard
- Pinch of cayenne pepper
- Salt to taste
For the Balsamic Glaze
- ½ cup balsamic vinegar
- 2 tablespoons honey or brown sugar
Instructions
- Combine balsamic vinegar and honey in a small saucepan. Simmer for 8–10 minutes until reduced and syrupy. Cool slightly.
- Squeeze excess moisture from the shredded potatoes. Mix with onion, egg, flour, salt, and pepper. Shape into eight patties.
- Heat oil in a skillet and cook patties for 4–5 minutes per side until crisp and golden. Keep warm.
- Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking continuously. Stir in Dijon, cayenne, and salt.
- Simmer water with vinegar. Crack eggs into bowls and gently slide into the water. Cook for 3–4 minutes.
- Top each hash cake with ham or spinach, a poached egg, Hollandaise sauce, and a drizzle of balsamic glaze.
- Sprinkle with chopped chives and serve immediately.
Notes
- Russet potatoes create the crispiest hash cakes.
- Remove as much moisture as possible from potatoes.
- Balsamic glaze adds sweet acidity and shine.
- Hollandaise should be kept warm, not hot.
- Poached eggs are best served immediately.
- Ham, bacon, or spinach all work well.
- Chives add freshness and color.
- Warm plates help maintain the perfect serving temperature.