Hash Brown Benedict Recipe By Tasty

Steps:

• Preheat oven to 350˚F (175˚C).
• In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
• In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
• Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
• Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
• In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
• Pour egg mixture over hash browns and spread evenly.
• Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
• Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
• Enjoy!

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.