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Hash browns with eggs and light hollandaise

Serves: 6
Prep: 10
Cook: 30

    The perfect way to spoil someone with breakfast in bed on their special day.


    Hash brown:
    • 500g potatoes
    • 1/4 cup So Good Regular soy milk
    • olive oil spray
    • 50g rocket or baby spinach
    • 6 poached eggs
    • 1/2 tbs cornflour
    • 1/3 cup So Good Regular soy milk
    • 1 tsp margarine
    • 1 tbs lemon juice
    • 1/2 tsp dijon mustard
    • 1 egg yolk


    1. Place potatoes in a medium saucepan of boiling water and cook for 15 minutes. Drain then mash. Stir in milk and leave to cool for 5 minutes.
    2. Hollandaise: Place cornflour and So Good Regular in a small saucepan and cook over low heat, whisking continuously. Stir in margarine, then slowly add lemon juice and mustard. Reduce heat to low and whisk in egg yolk until smooth.
    3. Shape potato into 6 patties. Spray a non-stick frypan with oil. Heat, add patties and cook over medium heat until golden.
    4. Place a hash brown on each plate. Top with some rocket, an egg and sauce to serve.

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