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Ingredients

4 large russet potatoes, grated
1/4 Cup vegetable oil for cooking hash browns
8 large eggs
8 slices crispy bacon (or a filling of your choice: spinach, ham, crab, avocado, tomatoes, etc.)
1/2 Cup vinegar for poaching eggs
Salt and pepper

Hollandaise Sauce:
2 large egg yolks
3 Tablespoons water
1 Teaspoon vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
10-12 ounces clarified butter (made from one pound butter)

Description

A Traditional Benedict With Crunchy Hash Browns Instead Of An English Muffin. The Hash Browns Are A Perfect Base!

Macheesmo