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There’s a certain joy that comes from giving a delicious twist to a beloved classic, and this Smashed Potato Eggs Benedict with Corn Hollandaise does just that! Imagine crispy, golden smashed potatoes providing a hearty base beneath a layer of smoky chorizo and creamy avocado, all topped with perfectly poached eggs and drizzled with a velvety corn-infused hollandaise. As soon as I took my first bite, I was transported to a sun-kissed Mexican street market, where the flavors burst with vivacity and warmth.

Whether it’s for a leisurely Sunday brunch with friends or a special breakfast that impresses family, this gluten-free delight is sure to steal the spotlight. You’ll not only relish creating it but also enjoy watching the smiles it brings to the table. Let’s dive in and explore how easy it is to whip up this stunning dish that combines comfort and flair, turning a traditional recipe into something refreshingly new!

Why is Smashed Potato Eggs Benedict with Corn Hollandaise unique?

Unexpected Twist: This recipe takes a beloved classic and swaps English muffins for crispy smashed potatoes, adding a delightful crunch.
Flavor Explosion: The combination of smoky chorizo, creamy avocado, and rich corn hollandaise creates a taste sensation that dances on your palate.
Gluten-Free Goodness: Perfect for those seeking gluten-free options, it allows everyone to enjoy a delicious brunch without compromise.
Quick Preparation: With well-timed steps, you can have this stunning dish ready in under an hour—impressive and efficient!
Visual Appeal: The vibrant colors and textures make it an eye-catching centerpiece at any gathering, guaranteed to wow your guests.
Brunch Favorite: Ideal for special occasions or a cozy weekend treat, it’s sure to become a family favorite that you’ll want to serve again and again!

Smashed Potato Eggs Benedict with Corn Hollandaise Ingredients

For the Smashed Potatoes
• Yukon Gold Potatoes – A creamy texture when smashed; feel free to substitute with Russets if desired.
• Olive Oil – Enhances flavor and crispiness; vegetable oil can also be used in a pinch.
• Kosher Salt – Elevates all the flavors; sea salt is a suitable alternative.
• Ground Black Pepper – Adds seasoning with a hint of spice; swap in white pepper for a milder taste.

For the Filling
• Mexican Chorizo – Contributes smoky and spicy notes; turkey chorizo serves as a lighter substitute.
• Avocado – Creaminess to balance flavors; consider using guacamole for an extra kick.

For the Corn Hollandaise
• Corn – Provides sweet, roasted flavors; fresh corn is preferred, but frozen will work fine.
• Unsalted Butter – Brings richness to the sauce; if using salted butter, reduce the added salt.
• Egg Yolks – Essential for that buttery hollandaise texture; whole eggs can be used, but it’ll change the sauce’s consistency.
• White Distilled Vinegar – Aids in poaching eggs; apple cider vinegar can create a different flavor profile.
• Cayenne Pepper – Just a pinch adds a little kick; omit if you prefer a milder hollandaise.
• Lime Juice and Zest – Brightens the hollandaise with acidity; feel free to substitute with lemon juice.

For Garnish
• Queso Fresco – Adds creaminess and tang; feta cheese is a good stand-in.
• Minced Cilantro & Chopped Chives – Fresh garnishes that enhance flavor; parsley can replace cilantro for a milder herb.

Get ready to savor every layer of this Smashed Potato Eggs Benedict with Corn Hollandaise, bursting with vibrant flavors and textures!

How to Make Smashed Potato Eggs Benedict with Corn Hollandaise

Boil Potatoes: Start by boiling the Yukon Gold potatoes in salted water for 25-30 minutes. They’re ready when fork-tender, ensuring a creamy base for your dish.
Prepare Chorizo: While your potatoes are boiling, heat a skillet over medium-high and brown the Mexican chorizo for about 5 minutes. Drain any excess fat to keep your dish from being too greasy.
Roast Corn: To intensify the flavors, roast corn by placing it over a high flame or under a broiler until charred. Allow it to cool, then remove the kernels to use in the hollandaise.
Bake Potatoes: Preheat your oven to 450°F. Gently smash the boiled potatoes, coat them in olive oil, kosher salt, and black pepper, then bake for 15 minutes. You’re looking for crispy edges and a soft interior!
Make Hollandaise: In a blender, combine 2 cups of roasted corn, raw egg yolks, and melted unsalted butter. Blend until creamy, seasoning with cayenne pepper, lime juice, and hot water to achieve your desired consistency.
Poach Eggs: Bring a pot of water to a gentle simmer, adding a splash of white distilled vinegar. Poach each egg for about 3 minutes, until the whites are set, and the yolks remain beautifully runny.
Assemble Dish: Start with a smashed potato base on a plate, layer with chorizo, add slices of avocado, and finish with a poached egg on top. Drizzle generously with corn hollandaise and garnish with queso fresco, remaining corn, lime zest, cilantro, and chives for that fresh touch!

Optional: Sprinkle extra lime zest for a zesty kick!

Exact quantities are listed in the recipe card below.

What to Serve with Smashed Potato Eggs Benedict with Corn Hollandaise?

Picture a delightful brunch spread, where every dish compliments the beautiful flavors of your creamy corn hollandaise and crispy smashed potatoes.

Fresh Fruit Salad: A medley of juicy berries and citrus adds brightness and a refreshing contrast to the richness of the eggs benedict. This light pairing cleanses the palate wonderfully.
Light Greens Salad: A simple arugula salad drizzled with lemon vinaigrette offers peppery notes and a crisp texture, balancing the meal beautifully. It’s an ideal way to incorporate some fresher elements onto your table.
Savory Breakfast Sausages: The juicy, slightly spicy flavors of breakfast sausages provide a hearty accompaniment, harmonizing with the smokiness of the chorizo. This pairing creates a satisfying blend of textures and tastes.
Roasted Asparagus: Tender roasted asparagus seasoned with olive oil enhances the dish’s visual appeal and adds a satisfying crunch. The earthiness of the asparagus provides a fantastic contrast to the creaminess of the hollandaise.
Chilled Mimosa: Celebrate your brunch with a refreshing mimosa! The sparkling citrus drink elevates the meal’s elegance while bringing a bright, fizzy sweetness that pairs perfectly with rich flavors.
Sweet Potato Hash: Crispy sweet potato cubes with onions and peppers offer a delightful sweetness and complex texture, making it a perfect partner for the creaminess of the eggs benedict.

With these vibrant sides, your Smashed Potato Eggs Benedict with Corn Hollandaise will shine even brighter, creating a truly unforgettable brunch experience!

Expert Tips for Smashed Potato Eggs Benedict

Perfectly Poached Eggs: Use just under a simmer for poaching to avoid chaotic water movement. This keeps the egg whites intact and allows the yolks to remain runny.
Smooth Hollandaise: Whisk continuously while adding melted butter to ensure a velvety texture. A high-speed blender helps achieve a creamy consistency effortlessly.
Crispy Potatoes: Don’t skip coating smashed potatoes with olive oil before baking. This step is essential for achieving that irresistible crispy edge.
Advance Preparation: Pre-cook elements like potatoes and chorizo a day in advance. This can save time during your brunch preparation and make assembly a breeze.
Flavor Variations: Feel free to customize your filling! Smoked salmon in place of chorizo can provide an elegant twist on this Smashed Potato Eggs Benedict with Corn Hollandaise, bringing new flavors to the table.

Smashed Potato Eggs Benedict Variations

Customize your brunch with these delightful options that will tantalize your taste buds and surprise your guests!

Seafood Swap: Use smoked salmon instead of chorizo for a fresh, ocean-inspired variation that elevates the flavor profile.
Sweet Potato Twist: Substitute Yukon Gold potatoes for sweet potatoes, bringing sweetness and vibrant color to the dish.
Greens Galore: Add sautéed spinach or kale for a nutritious boost, giving your dish a fresh, earthy taste.
Creamy Cheddar: Try sharp cheddar cheese as a garnish for a rich twist that pairs beautifully with the hollandaise.
Spicy Kick: Add diced jalapeños to the chorizo for an extra layer of heat, igniting flavor and excitement with each bite.
Herb Infusion: Mix finely chopped basil or dill into the avocados for a refreshing herbaceous note that complements the richness.
Nutty Flavor: Incorporate toasted pumpkin seeds as a crunchy garnish, adding texture and a hint of nutty flavor to the dish.
Vegan Version: Use a plant-based chorizo and substitute aquafaba for egg yolks in the hollandaise to create a delicious vegan-friendly option.

Embrace the joy of cooking by experimenting with these flavorful variations that transform your Smashed Potato Eggs Benedict with Corn Hollandaise into a unique masterpiece for every occasion!

How to Store and Freeze Smashed Potato Eggs Benedict with Corn Hollandaise

Room Temperature: Enjoy your Smashed Potato Eggs Benedict fresh; leftovers should not sit out for more than 2 hours to ensure food safety.
Fridge: Store any leftover components in airtight containers. The potatoes and chorizo will keep well for up to 3 days, while the hollandaise is best used fresh.
Freezer: For longer storage, freeze the smashed potatoes and cooked chorizo separately. Use within 1 month for the best flavor and texture.
Reheating: To reheat, thaw in the fridge overnight; then, warm the potatoes in the oven at 375°F until crispy and reheat the chorizo on the stovetop.

Make Ahead Options

These Smashed Potato Eggs Benedict with Corn Hollandaise are perfect for those busy mornings when you want a gourmet brunch without the rush! You can prepare the smashed potatoes and chorizo up to 24 hours in advance; simply boil and smash the potatoes, then refrigerate them in an airtight container. The chorizo can also be cooked and stored in the fridge until you’re ready to assemble. For the corn hollandaise, while it’s best fresh, you can blend it a few hours ahead and keep it warm in a double boiler right before serving. When it’s time to enjoy this delightful dish, reheat the potatoes in the oven and poach your eggs for a restaurant-quality experience with minimal effort.

Smashed Potato Eggs Benedict with Corn Hollandaise Recipe FAQs

What kind of potatoes should I use for this recipe?
I recommend Yukon Gold potatoes for their creamy texture when smashed, but if you prefer or have them on hand, Russets work just as well! They both add delicious flavor and a hearty base for the dish.

How long can I store leftovers?
Store any leftover components in airtight containers. The potatoes and chorizo will stay fresh in the fridge for about 3 days. However, the hollandaise is best enjoyed immediately since it doesn’t keep well.

Can I freeze the components of the dish?
Absolutely! To freeze, keep the smashed potatoes and cooked chorizo separate. They can be frozen for up to 1 month. To reheat, thaw them overnight in the fridge. Then warm the potatoes in the oven at 375°F until they are crispy and reheat the chorizo on the stovetop until heated through.

What should I do if my hollandaise sauce separates?
If your hollandaise separates, don’t worry! Simply add a few teaspoons of warm water and whisk vigorously to re-emulsify. If it still won’t come together, you can blend it again in the blender for a smooth consistency. Just remember to whisk continuously while adding the melted butter during the initial preparation to avoid this issue.

Can I make this dish vegan or dairy-free?
Yes! For a vegan version, substitute the egg yolks with silken tofu and use a vegan butter alternative for the hollandaise. You can also opt for plant-based chorizo and avocado in place of dairy products, making this gluten-free dish enjoyable for vegan diets as well.

Is this dish safe for pets?
While the ingredients used don’t typically pose a risk, avoid giving your pets leftovers that contain chorizo, as the spices might upset their stomachs. Stick to simpler cooked potatoes without added salt or seasonings if you’re sharing with furry friends!