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A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!
I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.
I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American, French
Servings 2 people

Ingredients
  

Mashed Potato Pancakes

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tablespoons flour
  • ¼ cup grated cheddar cheese
  • 3 tablespoons vegetable oil or oil of your choice

Hollandaise Sauce

  • 4 egg yolks at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter melted
  • Pinch of cayenne
  • Pinch of salt

Eggs Benedict

  • 4 slices of double smoked bacon or Canadian bacon, cooked to your liking
  • 4 leftover mashed potato pancakes instructions below (or toasted English muffins)
  • 1 tablespoon white vinegar
  • 4 eggs
  • Salt and pepper to taste
  • Hollandaise Sauce instructions below
  • Fresh chopped chives for garnish

Instructions
 

Mashed Potato Pancakes

  • Mix all of the ingredients (except the oil) together until well combined.
  • Heat the oil in a 12.5-inch non-stick skillet over medium heat.
  • Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
  • Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip.
  • Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
  • Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.

Hollandaise Sauce

  • Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat barely simmering.
  • In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
  • Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
  • While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
  • Remove from heat, then whisk in the cayenne and salt.
  • Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.

Eggs Benedict

  • Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
  • Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.
  • Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
  • Using a slotted spoon, remove the eggs to a paper towel lined plate.
  • Assemble the Eggs Benedict: On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives.
Keyword egg recipes, Hollandaise sauce, poached eggs
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