Go Back Email Link
+ servings
California Avocado & Eggs Benedict with Crispy Potato Cakes being drizzled in hollandaise sauce.

California Avocado and Egg Benedict with Crispy Potato Cakes

Meg van der Kruik
This hearty breakfast with eggs recipe is our California -inspired, veggie-forward take on the classic American Diner staple, Eggs Benedict.
3.50 from 2 votes
Active time ( Prep & Cook ) 1 hour
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

  • 1 Food processor fitted with the grating disk or box grater.

Ingredients
  

Crispy Potato Cakes

  • 1 small onion
  • 2 large Russet potatoes peeled
  • 1 large garlic clove grated
  • 1 egg
  • 1 tablespoon gluten-free or regular all-purpose flour
  • generous seasoning of coarse kosher salt and black pepper
  • 3 tablespoons vegetable oil
  • 3 tablespoons salted butter

The Easiest Hollandaise Sauce

  • 1/4 cup salted butter
  • 2 egg yolks
  • 1/2 of a large lemon, juiced
  • 1 pinch cayenne pepper more to taste
  • 1 pinch coarse kosher salt

To assemble California Avocado & Eggs Benedict with Crispy Potato Cakes

  • 2 large California avocados skin and pit removed, sliced
  • 6 eggs, prepared as desired fried, poached, scrambled
  • large flaky finishing salt like Boonville Farm Collective's Comapeño Flaky Salt optional

Instructions
 

Crispy Potato Cakes

  • Preheat the oven to 200°F. Place a large nonstick baking sheet inside on the middle rack.
  • Coarsely grate the onion and transfer it to a colander over a bowl or in a sink where it can drain. Coarsely grate the potatoes and place them in the colander with the onions. Set aside.
  • In a large mixing bowl, beat the egg and then whisk in the flour.
  • Press the potato and onion shreds with the back of a wooden spoon to release as many juices as possible then add them to the mixing bowl with the eggs along with the grated garlic and a good amount of salt and pepper.
  • Mix well with a wooden spoon or your hands, but do not overwork.
  • In a heavy-bottomed skillet over moderately high heat, heat 1 tablespoon of oil and butter together until melted, but not smoking.
    Working in batches, drop scant 1/4 cup portions of the potato cake mixture into the pan and flatten with a spatula.
  • Fry until golden brown on the bottom, 4-5 minutes. Flip and fry on the other side until crisp and golden brown. An additional 4 - 5 minutes.
  • Transfer the crispy potato cakes to a paper towel-lined plate to drain then season while hot with salt and pepper. Keep warm on the baking sheet in the oven until all of the potato cakes are cooked and you are ready to assemble the Eggs Benedict.

The Easiest Hollandaise Sauce

  • Melt the butter in the microwave.
  • Beat the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth.
  • Slowly stream the melted butter into the egg yolk mixture while whisking vigorously to incorporate.
  • Heat sauce in the microwave on medium for 15 to 20 seconds; whisk well.

To assemble California Avocado & Eggs Benedict with Crispy Potato Cakes

  • Layer desired amount of crispy potato cakes onto a plate. Top with avocado slices, a cooked egg, and a tablespoon or two of hollandaise sauce. Sprinkle with flaky sea salt and serve immediatley.

Notes

A note on shredding potatoes: 

We had the best results using the large, coarse holes on the hand grater and the largest shred option in the food processor. 

A note on hollandaise sauce:

If the sauce separates after microwaving, add a splash of water and whisk until combined.
Keyword avocado, breakfast, egg, eggs, onion, potato
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!