Anaheim Chile Hash Brown Eggs Benedict

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

Heat Scale
Submit Recipe


For the Hash browns:
4 tablespoons oil, divided
20 ounces shredded hash browns
1 small onion, chopped
1 Anaheim chile, diced
4 slices of ham or Canadian bacon, cooked
4 poached eggs, recipe here
Hollandaise sauce, recipe below
paprika and chives as garnish

For the Hollandaise:
1/2 cup butter, melted and cooled slightly
3 egg yolks
1 tablespoon lemon juice


For the Hashbrowns:

In a large skillet over medium heat. Drizzle 1 tablespoons oil. Saute onion and chile for 5 minutes or until softened.
Add 2 tablespoons oil and hashbrowns. Press in a even layer. Cook 6-7 minutes. Drizzle additional 1 tablespoon oil over potatoes and flip over. Cook another 6-7 minutes.
To assemble: hashbrowns, cooked ham, poached egg, and a drizzle of hollandaise sauce. Garnish with sprinkle of paprika and snipped chives.

For the Hollandaise:

In blender add egg yolks and lemon juice. Blend on medium high speed for 30 seconds, or until yolks become light in color.
While blender is running, drizzle in melted butter.