Southwestern Eggs Benedict on Potato Pancake

Why I don't have a restaurant right now is beyond me.

But actually, not really... it's because I'm poor.  But if this beautiful dish doesn't look like brunch at a fancy restaurant, I don't know what does!  The presentation of this benedict is great because of all the different colors, and the flavors are even better.  The creamy avocado pairs with the crisp crust of the potato pancake and the hint of cilantro in the hollandaise sauce really pops with the entire dish.  This recipe makes about 10 potato pancakes, depending on their size, but I only made three poached eggs to go on top.

Hey... have you seen the price of eggs lately?!

What You'll Need:
  • 4 slices bacon
  • 2 pounds potatoes, shredded
  • 5 eggs, divided
  • Salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • Paprika, for sprinkling
  • 1 avocado, sliced
  • 1 tomato, sliced
For the hollandaise:
  • 1 egg yolk
  • 1 teaspoon warm water
  • 1 teaspoon lemon juice, fresh
  • Pinch cumin
  • Pinch salt
  • 4-5 cilantro leaves
  • 1 stick butter, melted

1.  Cook the bacon until slightly crisp.  Drain on paper towels and dice.  While you do that, put potatoes in a clean kitchen towel over a bowl and squeeze out excess water.  In a mixing bowl, mix drained potatoes, chopped bacon, 2 eggs, and the next six ingredients until well incorporated.

2.  Heat vegetable oil in a skillet over medium-high heat.  Form potato patties and add to your skillet, 3-4 at a time, don't crowd the pan.  They only need a few minutes on each side.  Flip and cook each side until golden brown.  Drain on paper towel-lined plates.  Set up potato patties on platter and top with slices of avocado and tomato.

3.  In a pot, bring about 4 cups of water to a fast simmer and add about a teaspoon of white vinegar.  Use the remaining three eggs and crack each egg into a separate ramekin or small bowl.  Using a slotted spoon, start a whirlpool in the pot and drop one egg in, whites first (as best you can), and let it cook for three minutes.  Remove with spoon and drain on paper towel.  Repeat with the next two eggs. (If you can do three eggs at a time - go you!  I wanted these to be really perfect, so I took my time).  Place each egg on top of tomato slices.  Sprinkle with salt and pepper.

4.  In a super duper blender (something like the Ninja works really well), add egg yolk, water, lemon juice, spices and cilantro leaves.  Turn on very high to begin emulsifying.  Slowly pour in melted butter through the top and watch hollandaise come together and thicken.  Spoon over eggs and top with cilantro leaves.  Enjoy!


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