Hash Brown Benedict

By AnneS

Ingredients

• 2 lbs. russet potatoes, peeled and shredded
• 2 teaspoons cornstarch
• Kosher salt and freshly ground black pepper
• 1/2 cup vegetable oil
• 2 egg yolks
• 1 Tablespoon fresh lemon juice
• pinch of cayenne pepper
• 16 Tablespoons unsalted butter melted (2 sticks)
• 3 Tablespoons minced fresh chives
• 12 slices Canadian bacon, cooked until lightly browned and kept warm
• 12 poached eggs

Preparation

Step 1

Rinse potatoes; drain and pat dry. In bowl, combine potatoes, cornstarch, salt and black pepper. In a 10" fry pan over medium heat, warm oil. Working in batches, form potato mixture into 1/4 cup patties; drop into oil. Cook, turning once; until golden brown--about 4 minutes per side. Transfer to a paper towel-lined baking sheet; keep warm in 250 degree oven.

In bowl, whisk egg yolks, lemon juice and 2 teaspoons water. Transfer to double boiler set over medium-low heat, until water is just simmering inside double boiler; whisk constantly until beginning to thicken. Remove from heat; whisk 1 minute more. Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in melted butter until incorporated. Whisk in chives. Keep hollandaise sauce warm.

Place 2 hash brown patties on each plate. Top each patty with 1 slice Canadian bacon, 1 poached egg and spoonful of sauce. Serve immediately.