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Herby Salmon Lox Eggs Benedict on Crispy Potato Hashbrowns

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Difficulty: Intermediate
Servings: 4
Description

Say hello to your new favorite brunch centerpiece! This Herby Salmon Lox Eggs Benedict with Crispy Potato Hashbrowns combines crisp, golden hashbrowns with smoky salmon, luxuriously poached eggs, and a zesty, blender-made hollandaise. A sprinkle of fresh dill and chives adds vibrant flavor and color, making every bite rich yet balanced. Perfect for celebrations, brunch parties, or lazy weekend mornings that deserve a little extra flair.

Ingredients
  • 2 tbsps butter
  • 2 tbsps olive oil
  • 1 32-oz bag frozen hashbrowns
  • 8 cups water
  • 1/4 cup white vinegar
  • 4-6 eggs
  • 8 oz smoked salmon
  • 1/2 cup butter for hollandaise
  • 2 whole eggs for hollandaise
  • 1 lemon (juiced)
  • 1/4 cup fresh dill (chopped)
  • 1/4 cup fresh chives
  • Optional: cayenne pepper
Instructions
  1. 1
    In a large skillet over medium-high heat, heat the butter and olive oil. Once hot, add the hashbrowns in an even layer. Cook until golden and crispy, flipping as needed.
  2. 2
    In a medium soup pot, bring the water and vinegar to a gentle simmer (do not boil).
  3. 3
    Crack 4 eggs gently into the water. do not stir. Let them settle and poach for 3-4 minutes until the whites are set.
  4. 4
    Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining eggs.
  5. 5
    In a blender, combine 2 whole eggs, lemon juice, salt, and pepper.
  6. 6
    In a small saucepan, melt ½ cup butter until hot and sizzling.
  7. 7
    Turn the blender on, cover with a towel to prevent splatter, and slowly stream in the hot butter. Blend until light and frothy.
  8. 8
    Add cayenne pepper if desired.
  9. 9
    On a large platter or in individual bowls, layer the crispy hashbrowns.
  10. 10
    Top with slices of smoked salmon.
  11. 11
    Gently add the poached eggs.
  12. 12
    Spoon at least 2 tbsps of warm hollandaise sauce over each egg.
  13. 13
    Finish with a sprinkle of chopped dill and chives.
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Read it online: https://mainepotatoes.com/recipe/herby-salmon-lox-eggs-benedict-on-crispy-potato-hashbrowns/