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An elegant dish that’s usually fussy, make easy Eggs Benedict served over a hash brown base for breakfast or dinner. Add smoked salmon or bacon and serve with your favorite hollandaise sauce or salsa.
4 Servings
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For the Hash Browns:
3 tablespoons light oil of your choice, plus more during cooking
2 tablespoons butter
1/2 medium onion, diced
1/2 green bell pepper, diced, plus more for serving
1/2 red bell pepper, diced, plus more for serving
1 garlic clove, smashed and minced
1 (20-ounce) package frozen shredded hash browns
Salt and pepper , to taste
For the Eggs Benedict:
4 large eggs
For Serving:
Smoked salmon, lox, or bacon , optional
1 cup your favorite salsa
1 cup homemade hollandaise sauce or packaged sauce
1/4 cup chopped fresh parsley
Reserved diced red and green bell pepper
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