A recipe that utilizes leftovers and transforms a classic recipe?! These eggs Benedict over potato pancakes are part of my continued brand ambassadorship with The Little Potato Company!
I am so excited for today's post!
Much like my french onion soup with potatoes, today's recipe takes a classic recipe and makes it modern. I know not everyone cares for modernizing old recipes, but I am all over it! I love food, and flavor, and what better than taking a meal you love to the next level?! Eggs Benedict is a staple here, but eggs Benedict over potato pancakes?! Well, my husband, much like the french onion soup with potatoes recipe, has stated he prefers this version over the original! I AM AWESOME! Haha 🙂
Let's state all the things I love about this recipe:
- The recipe is completely gluten-free, especially if you go the homemade hollandaise sauce route. Otherwise, I suggest checking your packaged sauce. All other recipes for potato pancakes mix in flour and eggs, but I just molded together ordinary mashed potatoes and had no issues.
- You use up leftovers! That's right, those potato pancakes are just leftover mashed potatoes. I boiled up a bag of The Little Potato Company's Blushing Belle varietal and prepared them how I like my mashed potatoes. I then took their leftovers and created the patties!
- So simple! Yes, a little bit of work molding the patties as opposed to using English muffins, but hey, healthier and sooooo tasty!
The list goes on! I was so happy with how these eggs Benedict over potato pancakes turned out! I think I ate 4... So worth it! Like any eggs Benedict, you can customize your toppings as you see fit. At our local breakfast restaurant they have some really awesome ideas, and I cannot wait to bring them to the blog. Until then, we can enjoy these!
- 1.5 lb bag of Little Potato Company's Blushing Belle varietal (or any you desire!)
- ¼ cup butter
- ¼ cup milk
- Salt and pepper
- 1 package of store-bought hollandaise sauce, prepared as directed OR 1 batch of homemade hollandaise sauce.
- 8-10 eggs, prepared for poaching
- ¼ cup chives, finely chopped
- Any meats or veggies that you would like to add to your eggs Benedict 🙂
- Butter for greasing pan.
- Bring a large pot of salted water and potatoes to a boil. Cook for 10-15 minutes, or until soft enough where they can be easily mashed. Drain completely. Add in butter, milk, salt, and pepper and mash until desired consistency is reached.
- Measure out ¼ cup portions of potatoes and form into patties. Heat a large frying pan over medium-high heat. Add some butter and fry potato patties until both sides are nicely browned (about 5-7 minutes total.) Store on a plate.
- Place potato patties onto plates. Garnish with any meats or veggies you like. Poach eggs and top onto patties. Finish with hollandaise sauce and chives.
- Serve immediately!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 393mgSodium: 577mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 17g
Another perk to using Creamer potatoes: no need to remove the skins! That's right. The skin is so thin that you won't even notice it is there. I used to always remove the skins for my mashed potatoes, but it was actually my brother who said why bother? It adds nutritional value and honestly, I am one of those weirdos who really loves skins on my potatoes 🙂
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.