Hash Brown Benedict

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.

• Ready In: 1 hr
• Serves: 6
• Yields: 12 hash brown benedicts

Ingredients

• 2  lbs russet potatoes, peeled and shredded
• 2  teaspoons cornstarch
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon ground black pepper (to taste)
• 1⁄2 cup  vegetable oil
• 2  egg yolks
• 1  tablespoon fresh lemon juice
• 1  pinch cayenne pepper
• 16  tablespoons unsalted butter, melted
• 3  tablespoons  minced fresh chives
• 12  slices Canadian bacon, cooked until lightly browned and kept warm
• 12  poached eggs

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.