Fall Vegetable & Eggs Benedict Hash

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"This is a great weekend breakfast/brunch dish; and, perfect to serve to company. The hash is a mix of fall vegetables, topped with eggs; and, of course ... a hollandaise sauce. Depending on what else you serve with this; this recipe usually will serve 2 'hungry' people. However, I usually double this recipe for a group; and, serve with a fresh citrus salad on the side."

Original recipe yields 2 servings
  • Garnish


  • Serving Size: 1 (774.2 g)
  • Calories 1102.9
  • Total Fat - 87.6 g
  • Saturated Fat - 43.8 g
  • Cholesterol - 756.6 mg
  • Sodium - 790.4 mg
  • Total Carbohydrate - 59.1 g
  • Dietary Fiber - 15.7 g
  • Sugars - 12.1 g
  • Protein - 29.7 g
  • Calcium - 257.3 mg
  • Iron - 7.6 mg
  • Vitamin C - 220.5 mg
  • Thiamin - 0.6 mg

Step 1

First ... To make this easy; the food processor if your friend. Now, there are box graters that sit flat on the counter, or hand held graters; use whatever you have to make it easy. Also, I use a mix of butter and olive oil to cook the hash in. But, depending on what type of pan you use, the amounts of butter and oil can vary. Just make sure, to add enough to coat the pan; and, to keep the vegetables from burning.

Step 2

Potatoes ... After you grate the potatoes; add them to a bowl of very cold water. Let them set a good 5-10 minutes; which will draw the starch out of the potato - the water should look cloudy. Rinse the potatoes; and, set them on a towel to drain. Then, wrap up the potatoes in the towel, twist; and, squeeze to get out any excess water. Then, spread the potatoes out on a paper towel to dry out. This is how you will get crispy hash browns.

Step 3

Mushrooms ... I find it best, if the mushrooms are cooked first; only because they are very watery. They will prevent the rest of the vegetables from getting a nice crisp. So, add the mushrooms to a lightly oiled and buttered pan; just a light coating on medium high heat. Saute the mushrooms until they start to brown; then, season with salt and pepper (do NOT season the mushrooms when you first add them to the pan). Once they are mostly tender and golden brown (about 5 minutes); transfer to a bowl. You will add them later to your dish.

Step 4

Potatoes and Onions ... In the same pan; add a bit more butter and olive oil; and, bring to medium high heat. Add the potatoes and onions; and toss to coat in the oil and butter; then, press them flat in the pan. Let them cook a good 4-5 minutes, to get a good crust or sear; then, flip or toss, season with salt and pepper - and, press them down again. Cook another 3-4 minutes.

Step 5

Beets and Brussels ... Add the beets, brussels sprouts, garlic, Italian seasoning, re-season with salt and pepper if necessary; and, toss to combine. If needed, you can add a bit more butter if the pan seems dry. Cover, and cook 3-4 minutes. Then, remove the cover, and add the mushrooms back in.

Step 6

Eggs ... Make 4 wells using the bottom of a glass in the hash; and, crack an egg into each well. Season the eggs with salt and pepper; cover; and cook on medium to medium low heat, until the eggs are set (about 5 minutes).

Step 7

Hollandaise ... The perfect topping. I do a blender hollandaise - because it is so easy. Add the egg yolks, mustard, and lemon juice to a blender; and, puree until smooth and creamy. Then, slowly add the butter, a very light drizzle; on low speed - the egg mixture will thicken up. Then, season with salt, pepper; and, a little hot sauce.

Step 8

Serve and ENJOY! ... I serve the skillet right on the table; but, don't forget to garnish with fresh chives. Then, serve the hollandaise in a gravy boat (or similar dish) on the table; everyone can help themselves. Again; 2 hungry people; or, it can even be a side dish too. But, I often double this recipe for company. A fruit salad is a perfect side dish.

Tips & Variations

No special items needed.