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.