HASH BROWN BENEDICT

Hash Brown Benedict image

Provided by SarahBeth

Categories Potato

Time 1h

Yield 12 hash brown benedicts, 6 serving(s)

Number Of Ingredients 12

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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

Steps:

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.