San Juan Benedict Stack

Antlers on the Creek

999 County Road 207 , Durango, CO 81301 USA



Ingredients

  • 4 - Lg Russet Potatoes
  • 4 - Tablespoons of Sour Cream
  • 4 Eggs
  • 1/4 cup onions
  • 12 - slices of thick Bacon
  • 1 1/2 cups grated Fontina or cheese of your choice
  • High Heat vegetable oil - I use Rice Bran Oil
  • 1 Cup Hollandaise Sauce - recipe below
  • 3 egg yolks
  • 1 TBL cold water
  • 1 TBL fresh squeezed lemon juice
  • 1/2 cup clarified butter - melted
  • 1/2 tsp Sriracha
  • salt & papper to taste

Instructions

  1. Place 3 TBL of chopped bacon, 1 TBL onions & 2 TBL of cheese in center of potatoes. - Can easily be adapted to vegetarian or vegan options at this point
  2. Add another 1/2 to 3/4 cup of shredded potatoes on top of cheese and bacon mixture.
  3. Pat down with spatula until mixture is covered with potatoes.
  4. Flip stuffed hash brown and add 1 TBL of butter to bottom of pan. Cook until underside is dark golden brown.
  5. Hold on rack in hot oven while you prepare poached eggs.
  6. Fill a nonstick skillet 3/4 full of water. I prefer a 4"" deep pan
  7. Add 1 TBL white vinegar to the cooking water. This will help curtail the ""tendrils"". Bring to a slow boil.
  8. Reduce heat to a gentle simmer and ""swirl"" water with spoon.
  9. Gently break 1 egg into the water taking extra care not to break it. (You can use a ramekin to slide the egg into pan if you wish)
  10. Repeat with remaining eggs.
  11. Cook 3 1/2 minutes until egg white is set. You want a nice soft yolk.
  12. Remove with a slotted spoon, draining the egg.
  13. Top each stuffed Hash brown with 1 TBL Sour Cream -1 Poached Egg and 1/4 cup Hollandaise Sauce and sprinkle with parsley or chopped chives.
  14. "
  15. "Preheat Oven to 400°
  16. Bake russet potatoes until just soft - 25 to 30 Minutes - Cool Completely
  17. Fry until edges are a dark golden brown.
  18. Shred Potatoes
  19. Dice bacon and fry on medium low heat until browned & fat is completely rendered.
  20. Drain excess grease and set diced bacon aside.
  21. Thinly slice onion, heat small skillet, add oil and saute on medium low heat until caramelized with rich brown color.
  22. Add a little water if necessary while onions cook. Set aside.
  23. Make Hollandaise Sauce:
  24. Place double boiler on stove - careful to not put too much water in bottom - you don't want the water touching top pan.
  25. Bring water to boil than turn down to medium low.
  26. Whisk egg yolks, water & lemon juice in a medium stainless steel bowl until thoroughly combined and mixture doubles in volume.
  27. Transfer to double boiler whisking rapidly. Be careful, if your heat is too high the eggs will scramble.
  28. Once mixture has thickened, drizzle butter into egg mixture while continuing to whisk.
  29. Cook sauce until thickened and volume doubles. Take off the heat and add siracha, salt & pepper.
  30. Cover and keep in warm spot until ready to use.
  31. If sauce is too thick add cold water until desired consistency is reached.
  32. Heat an 8"" non-stick skillet with 3 TBL oil on medium high heat until it just begins to smoke - add 3/4 cup shredded potatoes to skillet.
  33. Using spatula flatten potatoes until bottom of skillet is covered with potatoes.

Additional Tips

Eliminate Bacon and this can easily be adapted to vegetarian or vegan options

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San Juan Benedict Stack

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