To simplify this brunch favorite, our Test Kitchen tested several techniques and found that an easy poaching method happens to be the best one¿and you can¿t beat a blender for making foolproof hollandaise.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a waffle iron. In a bowl toss together potatoes, cornstarch, the 3 Tbsp. melted butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide mixture into four portions. In batches if necessary, spread each portion into an even layer in greased waffle iron. Close and cook 8 to 10 minutes or until browned and crisp. Hash browns should lift from grid easily when done.

  • Meanwhile, for hollandaise sauce, place the 1/3 cup butter in a small saucepan and heat over medium until simmering. In a blender combine the egg yolks, lemon juice, mustard, and hot sauce. With blender running, gradually pour in the butter; mixture should thicken. Transfer to a 6-oz. custard cup and place in a small saucepan. Add enough hot water to come halfway up the outside of the custard cup. Place over low heat until sauce is heated through (160°F), whisking occasionally and adding 1 to 2 Tbsp. hot water to thin as needed.

  • For poached eggs, add 4 cups water to a 10-inch skillet; add vinegar. Bring to boiling; reduce to simmering. Break one egg into a custard cup; slip egg into simmering water. Repeat with remaining eggs, spacing eggs equally in water. Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks thicken but are not hard. Remove with a slotted spoon.

  • To assemble, place two hash brown portions on each plate. Stack each with desired toppings, an egg, and hollandaise sauce. Season with additional salt and pepper. Serves 2.


Serve updated (and gluten-free) eggs Benedict on crispy hash brown waffles. For a classic version, skip to Step 2 and serve on toasted English muffins.


Poach eggs as directed and place in a bowl of cold water. Cover; chill up to 2 hours. To reheat, in a saucepan bring water to simmering. Use a slotted spoon to slip eggs into water; heat 2 minutes.

Nutrition Facts

776 calories; fat 58g; cholesterol 637mg; saturated fat 25g; carbohydrates 45g; mono fat 16g; poly fat 13g; trans fatty acid 1g; insoluble fiber 2g; sugars 1g; protein 17g; vitamin a 1723IU; vitamin c 10.7mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 0.1mg; vitamin b6 0.2mg; folate 74mcg; vitamin b12 1.3mcg; sodium 806mg; potassium 173mg; calcium 88mg; iron 3.6mg.