Categories: breakfast

Ingredients

• 2 lb. russet potatoes, peeled and shredded
• 2 tsp. cornstarch
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup vegetable oil
• 2 egg yolks
• 1 Tbs. fresh lemon juice
• Pinch of cayenne pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 3 Tbs. 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. 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.

2. In a bowl, whisk together the egg yolks, lemon juice and 2 tsp. 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.

3. 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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