Hash Brown Benedict

READY IN: 1hr
Recipe by SarahBeth

This is from the William Sonoma catalog -- I cannot wait to try this! I love eggs benedict with a side of hashbrows because I love to mix the hollandaise egg and ham up with the hashbrowns. This sounds like the perfect combination! Although, I think I would use the frozen hashbrowns instead of making my own just for the sake of saving time. Posting here for safe keeping.

Top Review by Sweet PQ

We really enjoy eggs benedict for a special treat at my house, and this version, using a hash brown base, now reigns supreme. I confess - I did make a few adjustments - I omitted the cayenne (this time) and chives (didn't have any) and replaced the Canadian bacon with regular bacon. Did I mention we now prefer a hash brown base over the traditional english muffin? Thanks SarahBeth! Made for Everyday Holiday Tag-Jan'10.

Ingredients Nutrition

Directions

  1. Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper.
  2. In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side.
  3. Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.
  4. In a bowl, whisk together the egg yolks, lemon juice and 2 teaspoons water.
  5. Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more.
  6. Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives.
  7. Keep the hollandaise sauce warm.
  8. Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately.

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