Description
Crispy hash browns stacked high with a runny yolk and silky hollandaise cascading over every bite.
Ingredients
- Frozen or fresh-cut potatoes
- Eggs
- Unsalted butter
- Egg yolks
- Lemon juice
- Salt & black pepper
- Paprika
- Fresh parsley (chopped)
- Garlic powder
- White vinegar (for poaching, optional)
Instructions
- Toss potatoes with oil, salt, pepper, paprika, and garlic powder. Bake at 400°F until deeply golden and crispy (25–30 minutes).
- While potatoes bake, whisk egg yolks with lemon juice over gentle heat.
- Slowly drizzle in melted butter while whisking continuously until thick and creamy. Season with salt and pepper. Keep warm.
- Fry or poach eggs to your preferred doneness (runny yolk recommended).
- Plate crispy potatoes, top with hot eggs, and spoon generous hollandaise over the top.
- Finish with chopped parsley and extra cracked pepper. Serve immediately while sauce is flowing.
Notes
- For extra flavor, consider adding cheese on top of the potatoes before serving.
- Adjust the seasoning of the hollandaise to your taste.
- Serve with a side of fresh fruit for a balanced breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg