Anaheim Chile Hash Brown Eggs Benedict

Ingredients

For the Hash browns:
4 tablespoons oil, divided
20 ounces shredded hash browns
1 small onion, chopped
1 Anaheim chile, diced
4 slices of ham or Canadian bacon, cooked
4 poached eggs, recipe here
Hollandaise sauce, recipe below
paprika and chives as garnish

For the Hollandaise:
1/2 cup butter, melted and cooled slightly
3 egg yolks
1 tablespoon lemon juice

Directions

For the Hashbrowns:

In 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 Hollandaise:

In 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.

From thekitchenarium.com