How does Gordon Ramsay make hash browns?

He uses shredded potatoes, seasons them simply, and cooks them in clarified butter over medium heat until crisp. You can adapt this method when preparing the hashbrown base for the Latin-Fusion Hashbrown Tostada Benedict to achieve that perfect golden crust.

Why are Waffle House hash browns so good?

It’s all about their seasoned griddle and consistent heat control. Using a well-oiled, hot skillet is key when making your Latin-Fusion Hashbrown Tostada Benedict hashbrown tostada layer.

What are Mexican hash browns?

They’re hash browns seasoned with spices like cumin and paprika, often topped with salsa or chorizo — much like the flavors in the Latin-Fusion Hashbrown Tostada Benedict .

Which brands of hash browns are gluten-free?

Ore-Ida and Alexia both make certified gluten-free varieties, making them safe for your Latin-Fusion Hashbrown Tostada Benedict if you’re avoiding gluten.

What is the secret to the best hash browns?

Removing excess moisture from the potatoes is essential, as is cooking them in a hot skillet with enough fat for crispness. This is exactly what makes the base of the Latin-Fusion Hashbrown Tostada Benedict so irresistible.

7 Irresistible Reasons to Love This Latin-Fusion Hashbrown Tostada Benedict

Description

Brunch meets bold flavor in this Latin-Fusion Hashbrown Tostada Benedict with crispy potatoes, chorizo, avocado, and zesty Hollandaise sauce.

Ingredients

Scale

4 cups shredded russet potatoes (drained well)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon kosher salt
½ teaspoon black pepper

Tostada Layer

4 crisped corn tortillas (optional for structure)

Protein & Toppings

6 ounces fresh chorizo (cooked and crumbled)
4 large eggs (poached)
1 ripe avocado, sliced
2 tablespoons fresh cilantro, chopped

Hollandaise Sauce

3 large egg yolks
1 tablespoon fresh lime juice
½ cup unsalted butter, melted
½ teaspoon smoked paprika
Pinch of salt

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Instructions

Drain and press shredded potatoes to remove moisture.
Heat butter and oil in skillet; press potatoes into flat rounds.
Cook until golden and crisp on both sides.
Cook chorizo until browned and crumbly.
Slice avocado and chop cilantro for garnish.
Bring water to a gentle simmer with a splash of vinegar.
Crack eggs into small cups and slide into water; poach 3–4 minutes.
Whisk egg yolks and lime juice over low heat until thickened.
Slowly drizzle in melted butter while whisking constantly.
Stir in smoked paprika and salt.
Place hashbrown tostada on plate (with tortilla underneath if using).
Top with chorizo, poached egg, avocado slices.
Spoon Hollandaise generously over the top, sprinkle with cilantro.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Pan-fry & poach
Cuisine: Latin-American Fusion