Hash Brown Benedict

By kstatern

Ingredients

• 2# russet potatoes, peeled and shredded
• 2 t cornstarch
• salt and pepper
• 1/2 oil
• 2 egg yolks
• 1 T lemon juice
• cayenne
• 2 sticks butter, melted
• 3 T chives
• 12 slices canadian bacon
• 12 poached eggs

Preparation

Step 1

Fry strips of bacon. Rinse potatoes, drain and pat dry. Add cornstarch, salt and pepper. Over medium heat, working in batches, fry 1/4 c potatoe mix, turning once. Transfer to paper towel on baking sheet and keep warm in 250 degree oven. Whisk yolks, lemon juice and 2 t water. In double broiler, whisk constantly until beginning to thivken. Remove and whish x 1 minute. Season with cayenne. Whisk in butter and chives.Poach eggs. Place potatoe cake, then bacon, then poached eggs and then holindaise.