
Menu Ideas
Hashbrown Benedict Bowl
A convenient take on a traditional breakfast, made with hashbrowns, Canadian bacon, poached eggs and Hollandaise sauce.
Yield: 35, servingsFEATURED FOOD
INGREDIENTS
-
1 ctnGolden Grill® Russet Hashbrowns, refreshed
-
35 eachEggs, poached
-
2.5 lbCanadian bacon, julienned, cooked
-
9 cupHollandaise sauce
INSTRUCTIONS
- 1. Refresh hashbrowns according to directions.
- 2. Cook hashbrowns on a 375°F well-oiled grill until browned, about 4 min. Scatter hashbrowns and cook an additional 3 min. for extra crispness.
- 3. Bowl Assembly: in an individual serving bowl add 1 cup hashbrowns, 1 poached egg, ¼ cup Canadian bacon and top with 2 oz. Hollandaise sauce.
HOW CAN WE HELP?
Can't find what you are looking for? Let us know.