Herby Salmon Lox Eggs Benedict on Crispy Potato Hashbrowns

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 32-ounce bag Idaho® frozen hashbrowns
• 8 cups water
• ¼ cup white vinegar
• 4 –6 eggs
• 8 ounces cured cold- or hot-smoked salmon
• Salt and pepper to taste
• ½ cup butter for hollandaise
• 2 whole eggs for hollandaise
• Juice of 1 lemon
• Optional: pinch of Aleppo chili pepper or cayenne pepper
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh chives

Instructions:

1. In a large skillet over medium-high heat, heat the butter and olive oil. Once hot, add the Idaho hashbrowns in an even layer. Cook until golden and crispy, flipping as needed.
2. In a medium soup pot, bring the water and vinegar to a gentle simmer (do not boil).
3. Crack 4 eggs gently into the water. Do not stir. Let them settle and poach for 3–4 minutes until the whites are set.
4. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
5. In a blender, combine 2 whole eggs, lemon juice, salt, and pepper.
6. In a small saucepan, melt ½ cup butter until hot and sizzling.
7. Turn the blender on, cover with a towel to prevent splatter, and slowly stream in the hot butter. Blend until light and frothy.
8. Add Aleppo chili or cayenne if desired.
9. On a large platter or in individual bowls, layer the crispy hashbrowns.
10. Top with slices of smoked salmon.
11. Gently add the poached eggs.
12. Spoon at least 2 tablespoons of warm hollandaise sauce over each egg.
13. Finish with a sprinkle of chopped dill and chives.

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