Rosti Benedict

ingredients

For Rosti:
2 lbs. potatoes, preferably red skinned or yellow fleshed
1/2 tsp. salt
Grindings of black pepper
1 green onion, thinly sliced
4 slices bacon
2 Tbsp. canola oil

For Hollandaise Sauce:
1 cup salted butter
3 egg yolks
1 Tbsp. milk
1 Tbsp. freshly squeezed lemon juice
Pinch of cayenne

6 eggs
Snippets of fresh chives

method

To make the Rosti: Cover potatoes with cold water in a large pot. Bring to a boil over high heat, then reduce heat and simmer, partially covered for 20 to 25 minutes, or until tender when pierced. Drain, then cover with cold water. Drain again and cool completely. (Potatoes can be cooked ahead, covered and refrigerated for up to 2 days.) Peel potatoes and coarsely shred. Gently toss with salt, pepper and green onions.

Cut bacon crosswise into 1/4 inch lardons. Heat a large frying pan, preferably cast iron or nonstick, over medium heat. When hot, add bacon and saute, stirring occasionally for 5 minutes or until browned and crisp. Remove bacon from pan to a paper towel; cool slightly and toss with potatoes. Leave about a Tablespoon of bacon fat in the pan, discarding the rest.

Add 1 Tbsp. oil to bacon fat, heat over medium heat until very hot. Add potatoes, spreading evenly. Reduce heat to medium-low, shape cake with a spatula, pressing down lightly on shreds for even top and sides. Saute for 12 to 15 minutes or until the underside is golden brown. Loosen bottom with a spatula.

Place a plate over the rosti in pan and flip so rosti is removed from pan, resting on the plate, golden side up. Add remaining 1 Tbsp. oil to pan and, when hot, slide rosti from the plate into the pan, leaving the golden side up. Reshape if needed. Saute 12 to 15 minutes or until underside is golden brown. (While the rosti will be somewhat heavier than freshly made, rosti can be made ahead. Simply cover and refrigerate for up to 2 days. To reheat, place on a baking sheet in a 425° F. oven for 10 to 15 minutes or until hot and crispy.)

To make hollandaise: Heat butter until quite hot but no boiling. (Use a small saucepan over low heat or microwave in a 2-cup measuring cup for 1 to 2 minutes). Place egg yolks and milk in blender; whirl briefly. Then, whil whirling at high speed, add half of hot butter in a steady stream. Mixture appears milky. Whirl in lemon juice and cayenne, then remaining butter in a steady stream. Sauce keeps well at room temperature for an hour or more.

Prepare eggs: Over medium-low heat, break eggs into a frying pan lightly coated with non-stick spray. Cook for 5 - 6 minutes or until set, sunny-side up or turning briefly for over easy eggs. Meanwhile, cut rosti into 6 wedges. Place on warmed serving plates. Top with an egg, a generous drizzle of hollandaise and a few snippets of chive. Serve right away with whole-wheat toast and fresh fruit, such a melon, grapefruit and strawberries.

LCBO's Food & Drink Magazine Spring 2008