Hash Brown Benedict

Recipe by SarahBeth
READY IN: 1hr
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper.
  • 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.
  • Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.
  • In a bowl, whisk together the egg yolks, lemon juice and 2 teaspoons water.
  • 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.
  • Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives.
  • Keep the hollandaise sauce warm.
  • 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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