Idaho Potato Cake Benedict with Chipotle Hollandaise
A gourmet twist on eggs benedict featuring crispy potato cakes made from Idaho red potatoes mixed with corn, sharp cheddar, and chipotle sauce. The seasoned potato mixture is formed into crab cake-sized patties, breaded, and deep-fried until golden. Topped with broiled asparagus spears, poached eggs, and rich hollandaise sauce, this breakfast dish combines comfort food elements with restaurant-quality presentation. Perfect for special occasion brunches or when you want to impress guests with a hearty, satisfying meal that balances creamy textures with crispy exteriors and bright garnishes.
Ingredients
- 5 pounds Idaho red-skinned potatoes, Red Lady, Klondike Rose or Red La Soda
- 2 cups raw corn kernels
- 2 cups sharp Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 cup chipotle sauceadobo sauce1:1spicy
More smoky heat flavor
- 1 cup sour cream
- ¼ cup green onions, sliced
- 2 tablespoons salt, plus 1 teaspoon
- 1 tablespoon Cajun seasoning
- 2 tablespoons cilantro, minced
- 1 tablespoon garlic in oil, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon ground pepper
- ½ teaspoon ground cumin
- 4 cups all-purpose flour
- salt and pepper, to taste
- 1 quart blended whole liquid egg
- 1 gallon Japanese bread crumbs, panko
- oil, as needed for deep-frying
- 72 marinated asparagus spears
- 24 poached eggs
- 6 cups hollandaise saucecheese sauce1:1dairyadds dairy
Different flavor profile
- ½ cup tomato, diced
- 36 strawberries
- 12 cantaloupe wedges
Instructions
- 1
Cover potatoes with cold water in saucepan and bring to boil over medium heat
- 2
Boil potatoes until easily pierced with fork
- 3
Drain potatoes well and place in mixer bowl
- 4
Mix potatoes on low speed
- 5
Add corn, cheeses, chipotle sauce, sour cream, green onions, salt, Cajun seasoning, cilantro, garlic, lime juice, pepper and cumin to potatoes
- 6
Continue mixing on low speed until mixture is uniform in color and texture
- 7
Transfer potato mixture to full-size pan and chill
- 8
Scoop chilled mixture onto parchment-lined sheet tray using level scoop
- 9
Shape each scoop into crab cake-sized patties
- 10
Season flour with salt and pepper to taste
- 11
Dredge each cake in seasoned flour, dip in liquid egg, then dredge in bread crumbs
- 12
Transfer breaded cakes to clean parchment-lined sheet tray, cover and refrigerate
- 13
Fry potato cakes in hot oil until golden brown
- 14
Broil asparagus spears until hot
- 15
Place cooked potato cakes on plate
- 16
Top each cake with asparagus spears at slight angle with tips facing outward
- 17
Place poached egg atop asparagus on each cake
- 18
Drizzle hollandaise over each egg
- 19
Sprinkle eggs with diced tomato
- 20
Garnish with strawberries and cantaloupe wedge
Tips
Chill the potato mixture for at least 30 minutes before shaping to help the cakes hold together better during breading and frying.
Use a level #12 scoop to ensure uniform cake sizes for even cooking and professional presentation.
Keep all ingredients visible under the hollandaise sauce when plating to showcase the beautiful layered components.
Good to Know
Refrigerate assembled uncooked potato cakes up to 24 hours. Store leftover cooked components separately up to 2 days.
Potato cakes can be formed and breaded up to 24 hours ahead. Keep hollandaise warm in double boiler or thermos.
Serve immediately while potato cakes are crispy and eggs are warm. Best at brunch temperature.
Common Mistakes
Don't overmix potato mixture to avoid gummy texture
Ensure oil temperature is hot enough to avoid greasy cakes
Don't skip chilling time or cakes will fall apart during breading
Substitutions
Dairy-Free Swaps
Different flavor profile
Gluten-Free Swaps
General Alternatives
More smoky heat flavor
FAQ
Can I make the potato cakes ahead of time?
Yes, you can form and bread the potato cakes up to 24 hours ahead. Keep them covered and refrigerated, then fry just before serving for best texture.
What if I don't have a deep fryer?
You can pan-fry the potato cakes in about 1 inch of oil in a heavy skillet, turning once to brown both sides evenly.
How long will leftovers keep?
Store leftover components separately in the refrigerator for up to 2 days. Reheat potato cakes in oven to restore crispiness before assembling.