Roesti Benedict Recipe

Ingredients

• 2 large Yukon gold potatoes, peeled and coarsely grated
• ¾ cup (about 3 ounces) grated Parmesan cheese
• Salt and freshly ground black pepper
• Canola oil for frying

• 3 egg yolks
• ½ lemon juice
• 2 tablespoons white wine
• 3 tablespoons hot water
• 2 sticks butter, melted
• Salt

• 4 (1-ounce) slices Brie cheese
• 4 thin slices prosciutto de Parma, trimmed slightly smaller than the pancake in size
• Handful of arugula leaves

To Make the Potato Pancakes
1. Preheat oven to 200°F. Mix grated potatoes and Parmesan cheese and season with salt and pepper to taste. Form potato mixture into four 4-inch pancakes. Pour enough oil in a large sauté pan to cover the bottom and place over medium-high heat. When oil is hot, add potato pancakes and fry until edges are golden brown, about 3 minutes per side. Remove pancakes to a heatproof plate and place them in the oven to keep warm.
To Make the Hollandaise Sauce
2. In a double boiler over a water bath, whisk egg yolks, lemon juice, wine, and water, cooking until mixture is frothy, about 2 minutes. Slowly whisk in the melted butter and season with salt to taste. Remove from heat and use immediately.
To Prepare the Poached Eggs
3. Meanwhile, place water and vinegar in a medium saucepan over medium heat and bring to a simmer (not a boil). Stir water once with a wooden spoon. Crack eggs into the center of the simmering water, one at a time, and cook for 2 minutes. Remove poached eggs with a slotted spoon and serve immediately.
To Prepare the Poached Eggs
4. Meanwhile, place water and vinegar in a medium saucepan over medium heat and bring to a simmer (not a boil). Stir water once with a wooden spoon. Crack eggs into the center of the simmering water, one at a time, and cook for 2 minutes. Remove poached eggs with a slotted spoon and serve immediately.
To Assemble the Roesti Benedict
5. Place a potato pancake on each of 4 plates. Layer with a slice of Brie, a slice of prosciutto, and a few arugula leaves. Top each portion with a poached egg. Pour a small ladle of hollandaise sauce over each so that the poached egg is covered. Serve immediately.