hashbrown holindase

For years now I have hated eggs.  Hated the texture, the smell, the taste, everything about them made me gag.  With one exception, eggs Benedict.  The velvet like texture of that sunshine colored sauce opened my mind just a touch to the incredible edible egg.  I'm sure the high butter content had a lot to do with it because lets face it, who doesn't love butter?  So I say butter me up! If that's what it takes to open someone else's eye's up to eggs.  What I ended up discovering was that I hated scrambled eggs.  I pretty much enjoy any 'soft' egg.  The runny yolk is the key to the flavor.  I'm going to start this blog with a basic holindase recipe for everyone to try.  It can be a tricky little bugger to make, don't dispare if your sauce breaks the first go round its worth a second try.  Or you can take the easy route, most grocery stores sell a powder package that just requires butter and milk to bring to life.  (look for it near the packaged gravies if that's the way you want to go)

Holindase Sauce (5 portion recipe)

2 egg yolks
6 fluid oz clarified butter
1 small shallot diced
5 or 6 whole black peppercorns
1/3 cup white wine vinegar
1/3 cup dry white wine
whole lemon
stainless steel bowl *****this is a must

start by making a reduction with the shallot, peppercorns, wine and vinegar.  Let it cook until the moisture is almost completely evaporated.  Strain the product into a stainless steel bowl.  In the mean time start a pot of water on the stove.  You want the water warm and steaming but no bubbles!  Just hot enough to make steam.  Mix the egg yolks with the reduction and place over the heated water and whisk.  The point here is to not let the eggs 'scramble'.  As they heat they will start to gain volume, once they have tripled in size and leave ribbons when you run the whisk through them, they are ready for the next step.  Take the eggs off the heat and stabilize the bowl (with a towel or inside another pot) you will need both hands free for the next step.  While whisking the eggs very slowly drizzle in the butter, the sauce will thicken as the butter is added.  If the sauce starts to get to thick add a touch of warm water and whisk until smooth before adding more of the butter.  Finish the sauce with just a small squeeze of lemon juice.  Serve this sauce immediately or keep it just warm.  Not on direct heat but close to it.  For example, set the sauce on top of a warm oven but not on a burner.

Hash browns, I like to bake mine in individual dishes.  It also works in one big dish or fried on the stove top like pancakes.  If you go the baked route be sure to spray you dish first to avoid sticking.  You can also use pre made hash browns out of the freezer but I prefer to use left over bakers. 

2-3 bakers (already cooked and cooled)
1 egg
3 tablespoons chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons sour cream
salt and pepper to taste

Shred two to three potatoes (1-2 cups hash), gently mix with all other ingredients, divide up into dish and bake for 15-20 mins.  The top will be golden brown.

Poached eggs, So so easy!  All you need is a pot of simmering water and a couple teaspoons of vinegar.  Crack the eggs right into the water, gently stir the egg to keep it from sticking on the bottom of the pan.  Cook to your liking.  I prefer to keep the yolk soft. 

Finishing it all up....Place a poached egg on top of your hash brown bake and top liberally with sauce. 
This takes some time but its well worth it!  Keep the ingredients on hand for your next snow day.