potato pancakes Benedict next to a package of Simply Potatoes Shredded Hash Browns

Potato Pancakes Benedict

Yes, you can enjoy fresh Eggs Benedict from the comfort of home. Not only that, but you can also make this brunch specialty even more satisfying by swapping the English muffins for a crispy potato pancake.

Prep Time:

40 min

Cook Time:

30 min

Servings:

6

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Ingredients

  • 8 Cups water
  • 1 1/2 Teaspoons white vinegar
  • 6 Large eggs
  • 20 Ounces Simply Potatoes Shredded Hash Browns
  • 1 Cup zucchini shredded
  • 1 Cup carrot shredded
  • 3/4 Cup onion minced
  • 2 Tablespoons fresh parsely minced
  • 5 Tablespoons all purpose flour divided
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 Large egg lightly beaten
  • 12 Ounces bacon chopped
  • 4 Tablespoons butter divided
  • 2 Cups milk
  • 1 1/2 Cups Swiss cheese shredded

Shred carrot and zucchini on the large holes of a box grater.

Instructions

  1. Bring water and vinegar to a simmer in a large skillet over medium-high heat.
  2. Gently crack eggs, 3 at a time, into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Drain on paper towels. Repeat with remaining eggs.
  3. Meanwhile, squeeze potatoes and zucchini between several layers of paper towels until dry. Stir together potatoes, zucchini, carrot, onion, and parsley in a large bowl.
  4. Sprinkle 3 Tbsp flour, salt, and pepper over mixture; toss. Add beaten egg, stirring until blended. Set aside.
  5. Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving 2 Tbsp drippings in skillet.
  6. Add 2 Tbsp butter to drippings in skillet; heat over medium heat.
  7. Spoon potato mixture by ⅓ cupfuls, into hot skillet. Press down gently. Cook, 4 to 5 minutes per side or until browned and crisp. Transfer to a wire rack over a baking sheet. Repeat with remaining potato mixture. Keep warm in a 200°F oven, if desired.
  8. Melt remaining 2 Tbsp butter in a saucepan over medium heat. Add remaining 2 Tbsp flour, whisking until blended. Cook, whisking constantly, 2 minutes.
  9. Gradually add milk; cook, whisking occasionally until mixture is thickened. Gradually stir in cheese until melted.
  10. Top two crispy potato pancakes with 1 poached egg; drizzle with cheese sauce, and sprinkle with crispy bacon. Garnish with fresh thyme leaves, if on hand.
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