Ingredients
Units
Scale
- 8 poached eggs
- 8 Brat Patties (See notes¹ for details)
- 2 teaspoons of Vinegar
- 4 egg yolks (you can freeze egg whites for up to 3 months)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter (melted (1 stick))
- Pinch cayenne
- Pinch salt
- 2 1/2 pounds starchy potatoes (grated (RAW, not cooked and/or frozen ones))
- 1/2 small yellow onion (very finely grated)
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoon sea salt
- neutral-tasting oil (for "frying")
- paprika
- the green part of green onions ( chopped at a bias)
Instructions
- Start by making the Potato Pancakes (for photo details on this process check out the blog post).
- Shred the potatoes and onions with a food processor (or by hand).
- Wring out as much liquid as possible with a cheesecloth.
- A couple of notes on this:
- Small batches work better, but the longer you take the more likely your potatoes might start browning. So if you so small batches at a time, I recommend doing 3 batches, not 13.
- There will very likely be some residual liquid that will eventually show up. I’ve done both, the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.
- Add the flour and salt; toss/fold/stir around the potatoes until completely and evenly coated in the flour.
- Add a thin layer (about 2 Tablespoons) of neutral-tasting oil to a cast iron pan and let it heat on medium-high.
- Beat the eggs in a separate bowl, then add them to the potato mixture.
- Mix them until they are completely incorporated.
- Scoop up about 1.5 Tablespoons of batter into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them.
- Continue this process; oil, batter, and flip until all are done.
- While you’re cooking the potato pancakes, also start cooking the brat patties in another pan.
- Both the potato Pancakes and Brat Patties can sit in an oven at 300 ℉ (149℃)
- On to the Hollandaise! Vigorously whisk the egg yolks and lemon juice together in a bowl (I use a glass bowl because I plan on using it as a double boiler over water). Continue whisking until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing simmering (NOT boiling) water (or use a double boiler). *The water should not touch the bottom of the bowl.
- Continue to whisk rapidly. *Be careful not to let the eggs get too hot or they will scramble.
- As you’re whisking, slowly drizzle in the melted butter (about 2 Tablespoons at a time) and continue whisking until the sauce is thickened and once again doubled in volume.
- Remove from the pot, whisk in salt.
- Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water, before serving (I use the water from making the eggs).
- Fill a 10-inch nonstick skillet half full of water.
- Add white vinegar (this makes the egg whites cook faster so it does not spread).
- Bring to a slow boil. Gently break 1 of the eggs into the water, careful not to break it, and continue slowly with the remaining eggs.
- Reduce the heat to a gentle simmer and cook for about 3 1/2 minutes until the egg white is set and the yolk remains soft.
- OK! This is important. We’re going to quickly prep all 4 plates ready for the eggs.
- Lay a slice of Canadian bacon (or left piece of ham) on top of each of the eight potato pancakes.
- Next, with a slotted wood spoon, carefully, remove the eggs from the water one at a time. Allow the egg to drain then carefully place it on top of the cooked brat patty (if you need use another spoon to help you control the egg from rolling). Season with salt and pepper.
- Then, spoon the hollandaise sauce over the eggs. Garnish with paprika and green onions.
Notes
¹You can also cut open 8 brats, remove the skin and pat the ground brat meat into patties if brat patties are not available where you live.
Yield Notes: This recipe will give you 8 Eggs Benedict (4 servings – 2 per person) and about 12 extra potato pancakes for anyone just looking for a snack.
Storage Notes: potato pancakes freeze well for later use. simply lay on a baking sheet in one layer, freeze, and put frozen pancakes into a freezer-safe bag and back into the freezer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, brunch
- Cuisine: American, German, German-American
Nutrition
- Calories: 1253
- Sugar: 4
- Sodium: 4992
- Fat: 81
- Saturated Fat: 34
- Carbohydrates: 83
- Fiber: 5
- Protein: 49
- Cholesterol: 887