Potato Cake Benedict

Swap out your typical toasted English muffin in place of a crispy homemade potato cake instead! It's a fun twist that's just as comforting, especially when topped with breakfast sausage patties, poached eggs, and hollandaise sauce.


  • 3 c. Chilled Leftover Mashed Potatoes
  • 1/2 c. Shredded Cheese, Your Favorite
  • 1 Egg, Lightly Beaten
  • 1/4 c. Flour
  • Vegetable Oil, As Needed
  • 8 Breakfast Sausage Patties
  • White Vinegar, For Poaching Eggs
  • 8 Eggs
  • Chopped Fresh Herbs, For Garnish
  • 8 Tbsp. Butter (melted And Warm)
  • 2 Tbsp. Coconut Oil
  • 3 Egg Yolks
  • 1/2 Lemon, Juiced
  • Salt To Taste


  1. In a large bowl combine mashed potatoes, cheese, egg and flour. 
  2. Line a sheet pan with parchment paper. Divide potato mixture into 8 equal pieces. Shape each piece into a ball and gently press into a patty. Set patties aside on prepared sheet pan.
  3. Heat oven to 200ºF. Heat a skillet with about 1/2 inch of vegetable oil over medium heat for 4 minutes or until shimmering. Gently place potato patties in skillet. Cook on each side for 4–5 minutes or until golden brown and crispy. Return to baking sheet and place in oven to keep warm.  
  4. For the eggs Benedict:
  5. Pour oil out from skillet and quick cook sausage until browned and cooked through. Transfer to oven to keep warm. 
  6. Heat a medium saucepan of water over medium high heat until bubbles begin to form on the walls of the pot. Add 1 tablespoon of vinegar. Crack 1 egg into a small bowl. Using wooden spoon stir the water to create a whirlpool. Gently pour the egg out into the center of the whirlpool. Allow the egg to cook in the water for 2 minutes or until desired doneness. Using a slotted spoon transfer the egg to a plate. Repeat with remaining eggs. Keep water warm to reheat eggs later. 
  7. For the Hollandaise:
  8. Melt butter and oil in a small bowl or cup in the microwave. In a blender, combine eggs and lemon juice. With the blender running, drizzle warm butter into eggs. Blend until creamy and emulsified. Season with salt to taste. If the Hollandaise is too creamy, thin with more lemon juice or water 1 teaspoon at a time. 
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