1 Food processor fitted with the grating disk or box grater.
Ingredients
Crispy Potato Cakes
1smallonion
2largeRusset potatoes peeled
1largegarlic clovegrated
1egg
1tablespoongluten-free or regular all-purpose flour
generous seasoning of coarse kosher salt and black pepper
3tablespoons vegetable oil
3 tablespoons salted butter
The Easiest Hollandaise Sauce
1/4 cup salted butter
2 egg yolks
1/2 of a large lemon, juiced
1pinch cayenne pepper more to taste
1pinch coarse kosher salt
To assemble California Avocado & Eggs Benedict with Crispy Potato Cakes
2 large California avocadosskin and pit removed, sliced
6eggs, prepared as desiredfried, poached, scrambled
large flaky finishing salt like Boonville Farm Collective's Comapeño Flaky Salt optional
Instructions
Crispy Potato Cakes
Preheat the oven to 200°F. Place a large nonstick baking sheet inside on the middle rack.
Coarsely grate the onion and transfer it to a colander over a bowl or in a sink where it can drain. Coarsely grate the potatoes and place them in the colander with the onions. Set aside.
In a large mixing bowl, beat the egg and then whisk in the flour.
Press the potato and onion shreds with the back of a wooden spoon to release as many juices as possible then add them to the mixing bowl with the eggs along with the grated garlic and a good amount of salt and pepper.
Mix well with a wooden spoon or your hands, but do not overwork.
In a heavy-bottomed skillet over moderately high heat, heat 1 tablespoon of oil and butter together until melted, but not smoking. Working in batches, drop scant 1/4 cup portions of the potato cake mixture into the pan and flatten with a spatula.
Fry until golden brown on the bottom, 4-5 minutes. Flip and fry on the other side until crisp and golden brown. An additional 4 - 5 minutes.
Transfer the crispy potato cakes to a paper towel-lined plate to drain then season while hot with salt and pepper. Keep warm on the baking sheet in the oven until all of the potato cakes are cooked and you are ready to assemble the Eggs Benedict.
The Easiest Hollandaise Sauce
Melt the butter in the microwave.
Beat the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth.
Slowly stream the melted butter into the egg yolk mixture while whisking vigorously to incorporate.
Heat sauce in the microwave on medium for 15 to 20 seconds; whisk well.
To assemble California Avocado & Eggs Benedict with Crispy Potato Cakes
Layer desired amount of crispy potato cakes onto a plate. Top with avocado slices, a cooked egg, and a tablespoon or two of hollandaise sauce. Sprinkle with flaky sea salt and serve immediatley.
Notes
A note on shredding potatoes:
We had the best results using the large, coarse holes on the hand grater and the largest shred option in the food processor.
A note on hollandaise sauce:
If the sauce separates after microwaving, add a splash of water and whisk until combined.