Hatch Chile Hash Brown Eggs Benedict

• Meat

  • 4 slices Ham or canadian bacon, cooked

• Produce

  • 1 Hatch chile
  • 1 Onion, small
  • 1 Paprika and chives

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs

• Canned Goods

  • 20 oz Hash, browns

• Condiments

  • 1 Hollandaise sauce
  • 1 tbsp Lemon juice

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 1/2 cup Butter

Found on thekitchenarium.com

Ingredients

• 4 tablespoons oil, divided
• 20 ounces shredded hash browns
• 1 small onion, chopped
• 1 Hatch chile, diced
• 4 slices of ham or Canadian bacon, cooked
• 4 poached eggs, recipe here
• Hollandaise sauce, recipe below
• paprika and chives as garnish
• 1/2 cup butter, melted and cooled slightly
• 3 egg yolks
• 1 tablespoon lemon juice

Directions

• For the HashbrownsIn a large skillet over medium heat. Drizzle 1 tablespoons oil. Saute onion and chile for 5 minutes or until softened.Add 2 tablespoons oil and hashbrowns. Press in a even layer. Cook 6-7 minutes. Drizzle additional 1 tablespoon oil over potatoes and flip over. Cook another 6-7 minutes.To assemble: hashbrowns, cooked ham, poached egg, and a drizzle of hollandaise sauce. Garnish with sprinkle of paprika and snipped chives.For the HollandaiseIn blender add egg yolks and lemon juice. Blend on medium high speed for 30 seconds, or until yolks become light in color.While blender is running, drizzle in melted butter.