Potato Cake Benedict Recipe

This Potato Cake Benedict is a savory and decadent recipe, which features crispy potato cakes made from leftover mashed potatoes, topped with sausage, a poached egg, and a quick blender Hollandaise. It’s the ultimate comfort food for a special breakfast or brunch.

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Potato Cake Benedict Ingredients

A gourmet combination for the ultimate brunch dish.

For the Potato Cakes:

3 cups chilled leftover mashed potatoes
1/2 cup shredded cheese (your favorite kind)
1 large egg, lightly beaten
1/4 cup all-purpose flour
Vegetable oil, for frying

For the Hollandaise Sauce:

8 Tbsp. (1 stick) butter, melted and warm
2 Tbsp. coconut oil
3 egg yolks
Juice of 1/2 lemon
Salt to taste

For Assembly:

8 breakfast sausage patties
White vinegar, for poaching
8 large eggs
Chopped fresh herbs, for garnish

How To Make Potato Cake Benedict

A step-by-step guide to this impressive and delicious brunch masterpiece.

Make the Potato Cakes: In a large bowl, combine the cold mashed potatoes, shredded cheese, beaten egg, and flour. Mix until just combined. Divide the mixture into 8 equal pieces, roll them into balls, and then gently press into patties.
Fry the Potato Cakes: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Carefully place the potato patties in the hot oil and cook for 4–5 minutes on each side, until golden brown and crispy. Transfer the cooked cakes to a baking sheet and place them in a 200ºF oven to keep warm.
Cook Sausage and Poach Eggs: In the same skillet, cook the sausage patties until browned and cooked through; keep them warm in the oven. To poach the eggs, bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack an egg into a small bowl, create a gentle whirlpool in the water, and slide the egg in. Cook for 2-3 minutes for a runny yolk. Remove with a slotted spoon and repeat with the remaining eggs.
Make the Quick Blender Hollandaise: In a blender, combine the egg yolks and lemon juice. Turn the blender on, and while it’s running, slowly stream in the warm melted butter and coconut oil until the sauce is creamy and emulsified. Season with salt to taste.
Assemble and Serve: To build your Benedicts, place a warm, crispy potato cake on each plate. Top it with a sausage patty, followed by a perfectly poached egg. Generously spoon the warm Hollandaise sauce over the top and garnish with chopped fresh herbs. Serve immediately.

Recipe Tips

For the crispiest potato cakes and the smoothest Hollandaise.

How to get the crispiest potato cakes? The secret is using cold, firm leftover mashed potatoes. Warm or freshly made mashed potatoes are too soft and will fall apart in the hot oil. Chilling makes them firm and easy to shape.
How to make foolproof Hollandaise sauce? A blender is the easiest, most reliable way to make Hollandaise sauce and prevent it from breaking. The key is to stream the warm (not scorching hot) butter in very slowly while the blender is running, which allows it to emulsify perfectly.
Can I make the components ahead of time? Yes, this is a great brunch for prepping in advance. You can form the potato cakes and cook the sausage patties the day before. Reheat both in the oven before you poach the eggs and whip up the quick Hollandaise right before serving.
How to poach the perfect egg? Adding a splash of vinegar to the simmering (not boiling) water helps the egg whites set quickly. Creating a gentle whirlpool helps the whites wrap around the yolk for a neat, round shape.

What To Serve With Potato Cake Benedict

This rich and hearty dish is a complete brunch on its own.

This decadent Benedict is a full and satisfying meal. It’s wonderful served with simple, fresh accompaniments:

A side of fresh fruit salad
A few slices of ripe avocado or tomato
A simple green salad with a light vinaigrette
A mimosa or a hot cup of coffee

How To Store Potato Cake Benedict

This dish is best assembled and eaten fresh.

Storing Components: If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator. The potato cakes and sausage will keep for up to 3 days. The Hollandaise sauce can be stored for 1-2 days.
Reheating: Reheat the potato cakes and sausage in a hot oven or an air fryer to re-crisp them. Hollandaise sauce is notoriously difficult to reheat; do so very gently in a double boiler, whisking constantly.

Potato Cake Benedict Nutrition Facts

An estimated guide per serving (one Benedict).

Calories: 650 kcal
Carbohydrates: 25 g
Protein: 20 g
Fat: 50 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different meat instead of sausage?

Absolutely. Sliced Canadian bacon is the traditional choice for Eggs Benedict and would be a perfect substitute. Crispy bacon or even a slice of smoked salmon would also be delicious.

My Hollandaise sauce broke! Can I fix it?

Sometimes you can save a broken (separated) Hollandaise. In a clean blender, add a fresh egg yolk and a teaspoon of lemon juice. Turn the blender on, and then very, very slowly, drip the broken sauce into the blender. The new yolk may be able to re-emulsify the sauce.

What if I don’t have leftover mashed potatoes?

You can certainly make mashed potatoes specifically for this recipe. Just be sure to let them cool completely and chill them in the refrigerator for at least a few hours (or overnight) until they are very firm before you shape them into patties.

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