Hash Brown Benedict
Kerry
ingredients
- 2 lbs russet potatoes, peeled and shredded
- 2 t cornstarch
- Kosher salt and ground pepper to taste
- 1/2 C oil
- 2 egg yolks
- 1 T lemon juice
- pinch of cayenne pepper
- 2 sticks unsalted butter, melted
- 3 T minced fresh chives
- 12 slices Canadian bacon, cooked lightly browned and kept warm
- 12 poached eggs
directions
- 1
Rinse potatoes, drain and pat dry. In bowl, combine potatoes, cornstarch, salt and black pepper. In 10" frying pan over medium heat, warm oil. Working in batches, form potato mixture into 1/4 C patties, drop into oil. Cook, turning once until golden brown about 4 minutes per side. Transfer to paper towel lined cookie sheet; keep warm in 250° oven.
- 2
In bowl, whisk egg yolks, lemon juice and 2 tsp water. Transfer to double boiler set over med-low heat until water is just simmering inside double boiler; whisk constantly until beginning to thicken. Remove from heat; whisk one minute more. Season with salt, pepper and cayenne. Whisking constantly, slowly stream in melted butter until incorporated. Whisk in chives. Keep hollandaise sauce warm.
- 3
Place 2 hash brown patties on each plate. Top each with 1 slice Canadian bacon, 1 poached egg and a spoonful of sauce. Serve immediately.
Source: Kerry
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