Sunday, December 27, 2009

Hash Brown Benedict

A delicious variation on eggs Benedict features crispy hash brown patties in place of the traditional English muffins. Use a handheld grater to coarsely shred the potatoes.


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


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 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.

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. Serves 6.

Williams-Sonoma Kitchen.

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