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Eggs Benedict with lox served on crispy hashbrowns with hollandaise and a fresh side salad on a plate.

Crispy Hashbrown Eggs Benedict (Classic or Smoked Salmon)

Eggs Benedict is already one of life’s great pleasures — runny yolks, creamy hollandaise, and a savory base to catch every drop. Swapping the traditional English muffin for a crispy hashbrown adds a crave-worthy touch. The edges get golden and crunchy, the center stays tender, and the whole bite feels indulgent in the best way.
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Course: Breakfast, Brunch
Cuisine: American
Servings: 2 people
Author: Samantha

Equipment

Ingredients

  • 2-3 frozen hashbrown patties

Prepare the Sauce

  • 1/2 package Knorr Hollandaise Sauce Mix
  • 1/2 cup milk
  • 2 tablespoons butter

Poached Eggs

  • 2-3 large eggs
  • water for poaching
  • cooking spray

Toppings (Classic or Smoked Salmon)

  • 2-3 slices Canadian bacon/ham or
  • 2-3 ounces smoked salmon (lox)
  • 2-3 dashes paprika for dusting
  • 2-3 pinches fresh chives or microgreens optional

Instructions

    Set the portioned ham or lox out to bring it to room temperature while you prepare the other ingredients.
    Here’s a link to the Perfect Poached Egg Recipe | Chef Nehal Karkera. I haven’t tested it myself, but he makes the whole process look easy — and he’s a little cheeky, which I loved.
  • Hashbrowns arranged in an air fryer basket before cooking
    Make the Hashbrown Patties. Preheat the air fryer to 400°. Arrange the frozen patties in a single layer on a parchment liner in the basket, then air fry for about 10-12 minutes at 400°. Flip them at 6 minutes, then adjust the time—you want them crispy but not overcooked.
    For the oven or frying cooking method, refer to the box instructions.
  • Measuring half a hollandaise sauce packet with a spoon, with milk and butter sitting in a saucepan
    Make the Hollandaise Sauce. Measure half the sauce packet. I divide it with a spoon. Stir the sauce mix, milk, and butter in a small saucepan. Bring to a boil, stirring constantly.
  • Finished hollandaise sauce in a small saucepan for Step 3
    Reduce heat and simmer, stirring constantly until thickened, about 1 minute. Keep the hollandaise warm, not hot, to keep it creamy.
  • Boiling tray set on the heating plate with water added for poaching eggs in the Dash Rapid Egg Cooker
    Poach the Eggs. Fill the measuring cup of the Dash Rapid Egg Cooker with cold water to the Omelette/Poached line. Pour the water into the heating plate. Place the boiling tray on top of the heating plate.
  • Poaching tray lightly sprayed with oil and filled with cracked eggs for Step 5
    Lightly spray the poaching tray with cooking oil, then crack an egg into each section. Place the poaching tray on top of the boiling tray in the Dash Rapid Egg Cooker.
  • Dash Rapid Egg Cooker covered with the lid while the eggs cook for Step 6
    Cover with the lid and plug in the Rapid Egg Cooker. After a few minutes, a chime will sound, indicating the eggs are done. Press the power button to silence the chime and turn off the power.
    • Poaching eggs takes a little practice — without a Dash Rapid Egg Cooker, choose a method you trust and keep the water at a gentle simmer, not a boil.
  • Once the eggs are poached, grab the poaching tray, then tilt it over the sink to drain the water. Gently run a small spatula around the edge of the egg to loosen it.
  • Assembled Eggs Benedict with hashbrown base, lox, poached egg, hollandaise, and paprika for Step 8
    Assemble the Eggs Benedict. Place a warm hashbrown cake on each plate. Top with ham or smoked salmon (lox). Gently rest a poached egg on top. Spoon on hollandaise sauce generously. Then dust with paprika.
  • Assembled Eggs Benedict with hashbrown base, lox, poached egg, hollandaise, paprika, and microgreens for Step 9
    Finish & Serve. Garnish with fresh chives or microgreens. Serve and enjoy!

Notes

Substitution
  • Veggie option: Sautéed spinach and roasted cherry tomatoes make a delicious plant-forward swap.
Cooking for Two — Literally! This recipe takes a little coordination and help. But once you find your flow, it comes together hot and beautifully. A few things make all the difference:
  • Make the side first so it’s ready to go, and keep your garnishes close so you can assemble quickly.
  • While I’m working on the hashbrowns and sauce, Will handles the poached eggs — it’s two batches in the egg cooker.
  • I warm the plates in the oven at 170 degrees so everything stays hot when we build the Benedict.