Hash Brown Eggs Benedict

Step 1

Fill a medium pot with cold water and place it on the stove over high heat — you will bring it to a boil in about 5 minutes.

Step 2

Scrub the potatoes under cold running water until all dirt is gone, then pat them dry with paper towels.

Step 3

Cut each potato in half lengthwise, then place each half flat-side down on the cutting board and cut crosswise into 1/4-inch-thick half-moons, creating thin potato slices.

Step 4

When the water reaches a rolling boil, add the potato slices and stir once to separate them; they will cook for about 2 minutes until they are just tender but still hold their shape, then drain immediately in a colander and set aside.

Step 5

Cut the onion half in half again lengthwise from root to tip, then place each piece flat-side down and slice crosswise into 1/4-inch-wide half-moon slices.

Step 6

Place the drained potatoes in a medium bowl, add the onion slices, 0.5 teaspoon salt, and 0.5 teaspoon pepper, and toss gently until evenly mixed — do not crush the potatoes.

Step 7

Pour 3 tablespoons of olive oil into a 10-inch nonstick skillet and place it over medium-high heat; wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 8

Spread the potato mixture evenly across the hot skillet in a single layer, pressing it gently with a spatula — you will hear a steady sizzle.

Step 9

Let the hash browns cook without stirring for about 4 minutes until the bottom looks golden brown and feels crispy when you lift the edge with a spatula.

Step 10

Using a spatula, carefully divide the hash brown cake in half and flip each half; cook the second side for another 3 minutes until golden, then transfer both pieces to a plate.

Step 11

Place the butter in a small saucepan over medium heat and let it melt, about 2 minutes, then remove it from the heat and let it cool for 30 seconds.

Step 12

Separate 3 eggs carefully, letting the white fall into a separate bowl and keeping the yolk in a small heatproof bowl — discard the whites or save for another use.

Step 13

Set the small bowl of egg yolks over a pot of barely simmering water (the bottom of the bowl should not touch the water), then whisk the yolks constantly for about 2 minutes until they are pale and thick like pudding.

Step 14

Remove the bowl from the heat and pour the melted butter into the yolks very slowly while whisking constantly — add just a few drops at first, then increase to a thin stream as the sauce thickens.

Step 15

Once all the butter is incorporated, whisk in 1.5 tablespoons of lemon juice and 0.125 teaspoon of cayenne pepper until the sauce is smooth and looks pale yellow; season with a pinch of salt to taste.

Step 16

Fill a wide, shallow saucepan or skillet with about 2 inches of water and bring it to a gentle simmer over medium heat — small bubbles should rise slowly from the bottom, about 5 minutes.

Step 17

Add 1 tablespoon of white vinegar to the simmering water — this helps the egg whites set quickly.

Step 18

Crack the first egg into a small bowl or cup, then gently slide it into the water; repeat with the remaining 3 eggs, spacing them apart in the pan.

Step 19

Let the eggs cook undisturbed for about 4 minutes until the whites are set and opaque but the yolks still jiggle slightly when you nudge them gently with a spoon.

Step 20

Using a slotted spoon, gently lift each poached egg from the water, let excess water drip back into the pan, and place the egg on top of a hash brown cake.

Step 21

Spoon about 2 tablespoons of warm hollandaise sauce over each poached egg, starting from the center and letting it pool over the edges, then serve immediately.