When I have the time to leisurely put together breakfast on a Saturday morning, I jump at the opportunity. It’s like therapy (but less-expensive) after a stressful week at work. This recipe is pretty easy, just requires a lot of butter and time for a strategic post-feast nap.
This is a touch on the indulgent side, but really, what’s wrong with a little (really a lot) of butter every now and again? Am I right?! I doubt anyone would complain if you slaved over this plate of breakfast goodness for them. Having said that, the fresh asparagus helps to cut through the richness of the hash browns and the hollandaise sauce.
1 bunch asparagus (approx 5 shoots per plate)
2 potatoes, washed and grated
50gm butter, clarified
Pinch of salt
For the hollandaise
3 egg yolks
1 Tbs lemon juice
Pinch of salt
¼ tsp Dijon mustard
- In the container of a blender (or you can use a hand stick blender), combine the egg yolks, mustard and lemon juice.
- Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a bowl of hot tap water.
- Submerge grated potatoes in cool water and leave to sit for a few minutes, then drain the liquid.
- Place grated potatoes in a clean tea towel and squeeze until the majority of the liquid has gone (don’t be shy – squeeze hard). Dry again in paper towel to be sure. Then toss potatoes in a bowl with a good pinch of salt.
- Heat clarified butter in a non-stick fry pan and spread grated potato across the pan evenly. Cook for a few minutes (it should start to brown and go crispy), then start to flip, breaking up the large singular piece as you go. Cook until golden brown. Remove from pan and rest on a paper towel until ready to serve.
- While the hash browns are cooking, bring a small pot of water to the boil. Once boiling, lower two eggs (straight from the fridge) into the water. Reduce the heat to a medium high and set a timer for 6 minutes. Don’t let the eggs bounce around too much or they will break.
- Once eggs are cooked, remove from the hot water and place into a bowl with iced water. Peel eggs very gently.
- Blanch asparagus and cook for 2 – 3 minutes (it will go bright green).
- To plate, arrange asparagus, top with hash browns and soft boiled egg and drizzle over the hollandaise.