Potato Hash Brown
- Preheat waffle iron according to manufacturer’s instructions.
- Place shredded potatoes in a bowl. Fill the bowl with cold water until it’s just over the potatoes; soak for 2 to 3 minutes. Drain and rinse to remove any excess starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out excess water.
- Put the potatoes into a large bowl. Add to the bowl, oil, garlic, salt, pepper, paprika and chives and toss until evenly coated. Stir eggs into potato mixture.
- Spray waffle iron with cooking spray.
- Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet.
- Fill a 10-inch non-stick skillet half full of water. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.
- Reduce the heat to a gentle simmer. Cook 3 ½ minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
- To assemble: Lay a slice of Canadian bacon on top of each waffled hash brown, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.
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