Hash Brown Benedict with Sautéed Spinach & Prosciutto
Recipe courtesy of the American Egg Board.
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.