Eggs Benedict over Potato Pancakes + Giveaway

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Chives
  • 1 1.5 lb bag Little potato company's blushing belle varietal

• Refrigerated

  • 8 Eggs
  • 1 Meats or veggies that you would like to add to your eggs benedict

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Milk

Found on thecookiewriter.com

Description

Ingredients

• 1.5 lb bag of Little Potato Companys Blushing Belle varietal (or any you desire!)
• 1/4 cup butter
• 1/4 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
• 1/4 cup chives, finely chopped
• Any meats or veggies that you would like to add to your eggs Benedict 🙂
• Butter for greasing pan.

Directions

• 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 1/4 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!