Thyme Hashbrowns Recipe
Roasted or Roma Greens Tomato, Applewood Bacon, Poached Egg, Hollandaise, Black Pepper
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Ingredients
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For the Thyme Hashbrowns
For the Poached Eggs
For the Hollandaise Sauce
For Garnish
Method
For the Thyme Hashbrowns
- 1
Prepare the Potatoes
Peel the russet potatoes and grate them using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then drain and pat dry with a clean kitchen towel.
- 2
Cook the Hashbrowns
In a large skillet over medium heat, add the vegetable oil. Once hot, add the grated potatoes, thyme leaves, salt, and black pepper. Spread them evenly in the skillet and press down gently with a spatula. Cook for about 5-7 minutes on each side or until golden brown and crispy.
For the Poached Eggs
- 3
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and place on a paper towel to drain.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted. Set aside to cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture is pale and thickened.
- 6
Combine with Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Add a pinch of salt and black pepper to taste.
For Garnish
- 7
Prepare the Garnish
Cook the applewood smoked bacon in a skillet until crispy. Slice the roma tomato and chop the fresh parsley. Set aside.
- 8
Assemble the Dish
On a plate, layer the crispy thyme hashbrowns, top with the poached eggs, drizzle hollandaise sauce generously over the eggs, and garnish with crispy bacon, tomato slices, and fresh parsley. Season with black pepper to taste.