Sweet Potato Hash Eggs Benedict Recipe
Paleo take on a classic breakfast eggs benedict with sweet potato hash instead of an English muffin.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium to large sweet potatoes or yam, peeled and shredded
- 1 medium to large sweet potato or yam, cooked and mashed
- 4 eggs, poached
- 3 egg yolks
- 1 Tbsp butter
- 8 pieces of uncured bacon, cooked
- 1 Tbsp bacon grease reserved from cooking bacon
- 3 cups of fresh spinach or kale
- 1/4 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 cup butter
- 1 dash of Tabasco Sauce
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Instructions
- Mix the shredded potato with the mashed potato in a bowl until combined. Add salt, pepper, and garlic powder.
- Mold potato mixture into patties about 4″ wide.
- Heat 1 Tbsp butter in pan on medium heat until melted. Add patties. Cook patties 3-4 minutes on each side until edges are crispy and potato is cooked through.
- In another pan, cook the kale or spinach in 1 Tbsp bacon grease until wilted. Add salt and pepper to taste.
- To make hollandaise sauce: In a blender, combine egg yolks, mustard, lemon juice, and Tabasco Sauce. Blend for 10 seconds until combined. Melt 1/2 cup of butter in the microwave. Turn the blender on high, pouring the hot butter into the mixture as it blends. Blend for 10 seconds.
- Stack about 1/4 cup of cooked kale or spinach in the center of a plate. Add the potato patty on top. Layer on two pieces of bacon.
- Poach an egg to place on top of each stack of ingredients.
- Spoon hollandaise sauce over top.
- Create 4 stacks total.
Nutrition
- Serving Size: 1
- Calories: 712
- Sugar: 5.3 g
- Sodium: 1233 mg
- Fat: 59.9 g
- Carbohydrates: 27.3 g
- Protein: 24.3 g
- Cholesterol: 434.2 mg
Keywords: breakfast, benedict, eggs, sweet potato, paleo