Hash Brown Benedict with Sautéed Spinach & Prosciutto
- Approx. 3 lb. (6 cups) fresh hash brown potato shreds; rinsed to remove starch and dried using a cotton towel to wring excess moisture out or spin potato shreds in a salad spinner.
If using dehydrated potatoes: rehydrated to make 6 cups.
- Butter, as needed
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 2 tbsp. butter
- 9 oz. fresh spinach leaves
- 12 large eggs
- Vinegar, as needed
- Approx. 4 oz. thin sliced prosciutto (12 slices)
- 3 cups prepared hollandaise sauce, kept warm
- Heat about 1 tablespoon butter (per potato patty) over medium heat on griddle or large skillet. Add 1/2 cup shredded potatoes to form a patty, making 12 patties total. Season with salt and pepper. Cook until golden brown on bottom; turn over and brown on second side. Keep patties warm.
- In another medium sized skillet, heat olive oil and 2 tablespoons butter. Stir in spinach; sauté until wilted. Season with salt and pepper. Keep warm.
- Poach eggs in water (acidified with 1 teaspoon vinegar per quart of simmering water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
- For each portion, place one hash brown patty on a plate. Top with 1/4 cup spinach, a slice of prosciutto, poached egg and 1/4 cup hollandaise sauce. Serve immediately.
Recipe courtesy of the American Egg Board.