Potato Recipes

Main Dish

Hash Brown Croque Madame

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  • Prep Method: Baked
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Description

Recipe by: Chef Nathan Coulon.

Created in partnership with Chef’s Roll and Chef Nathan Coulon.

Ingredients

  • 2 cups dehydrated hash browns, rehydrated
  • 2 scallions, sliced
  • ½ cup potato flakes
  • 2 eggs
  • ¼ cup grapeseed oil
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 ¼ cup milk
  • ½ cup Gruyere Cheese
  • sliced ham
  • sliced Gruyere
  • chopped scallions
  • chives (garnish)

Preparation

  1. For the hash browns mix dehydrated hash browns, scallions, potato flakes, eggs, grapeseed oil together.
  2. Spread on a sheet pan and bake at 350˚F until set. Remove and cool.
  3. Once cooled, cut into squares, about the size of a slice of bread
  4. On a flattop, cook two hash browns until crispy.
  5. Make a bechamel with flour, butter, milk, and gruyere cheese.
  6. On a sizzling platter, start with one hash brown, layer with a slice of gruyere, ham, a second slice of gruyere and top with another hash brown. Ladle some bechamel, then place in salamander to brown.
  7. Plate and place a fried egg on top, garnish with chives

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