Ingredients
Product used:
2 McCain Hash Browns
- 1 egg
- 1 tsp white vinegar
- 50g smoked salmon
- Hollandaise sauce and fresh dill to serve
Method
| 1. | Prepare McCain Hash Browns per packet instructions. When about halfway done, prepare poached egg, as per steps 2 & 3. |
| 2. | Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat and reduce heat to low; water should still be simmering around the edge of the saucepan. |
| 3. | Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain. |
| 4. | Place the cooked McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig. |
Smoked Salmon Hash Brown Benedict
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Prepare McCain Hash Browns per packet instructions. When about halfway done, prepare poached egg, as per steps 2 & 3. |
| 2 | Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat and reduce heat to low; water should still be simmering around the edge of the saucepan. |
| 3 | Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain. |
| 4 | Place the cooked McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig. |
McCain Food Service
30 minutes
10 minutes
Serves 1
Loading...