Menu Ideas

Hashbrown Benedict Bowl

A convenient take on a traditional breakfast, made with hashbrowns, Canadian bacon, poached eggs and Hollandaise sauce.

Yield: 35, servings
Print Recipe

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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