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
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1 ctnGolden Grill® Russet Hashbrowns, refreshed
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35 eachEggs, poached
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2.5 lbCanadian bacon, julienned, cooked
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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.
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