Eggs Benedict over Potato Pancakes Eggs Benedict over Potato Pancakes

Eggs Benedict over Potato Pancakes

Modern twist on the eggs benedict classic that is gluten-free and made healthier by using potatoes as the base instead of English muffins. And just as tasty!

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Bring a large pot of salted water and potatoes to a boil. Cook for 10 to 15 minutes, or until soft enough where they can be easily mashed. Drain completely. Add in butter, milk, salt, and pepper and mash until desired consistency is reached.

Measure out 1/4 cup portions of potatoes and form into patties. Heat a large frying pan over medium-high heat. Add some butter and fry potato patties until both sides are nicely browned (about 5 to 7 minutes total.) Store on a plate.

For serving, place potato patties onto plates.

Garnish with any meats or veggies you like.

Poach eggs and top onto patties.

Finish with Hollandaise sauce and chives.

Serve immediately

Step 1 out of 7

Bring a large pot of salted water and potatoes to a boil. Cook for 10 to 15 minutes, or until soft enough where they can be easily mashed. Drain completely. Add in butter, milk, salt, and pepper and mash until desired consistency is reached.

Step 2 out of 7

Measure out 1/4 cup portions of potatoes and form into patties. Heat a large frying pan over medium-high heat. Add some butter and fry potato patties until both sides are nicely browned (about 5 to 7 minutes total.) Store on a plate.

Step 3 out of 7

For serving, place potato patties onto plates.

Step 4 out of 7

Garnish with any meats or veggies you like.

Step 5 out of 7

Poach eggs and top onto patties.

Step 6 out of 7

Finish with Hollandaise sauce and chives.

Step 7 out of 7

Serve immediately

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