Hash Brown Eggs Benedict

I saw a complex recipe for this in a William Sonoma magazine and thought I would amend it to a quicker recipe.

Hash Brown Eggs Benedict

3 cups frozen hash browns - thaw about half way
2 tsp cornstarch
Salt and Pepper to taste
2 Tbs oil per batch
2 egg yolks
1 Tbs lemon juice (fresh is best)
Pinch of cayenne pepper
2 sticks butter, melted
3 Tbs minced chives or green onions
12 slices of Canadian bacon, cooked until lightly browned and kept warm
(NOTE: Cook only the amount of bacon that you want to serve. It is easy to adjust this
recipe for fewer servings.)
12 eggs cooked to order (My kids like scrambled and I like up, works well with either.)

Mix the hash browns with the cornstarch, salt and pepper in a large bowl. Working in a 10" frying pan heated to medium with the oil, form 1/4 cup patties with the hash brown mixture. Cook, turning once, until golden brown - about 5 minutes per side. Transfer to a paper towel lined baking sheet, keep warm in 250' oven.

In bowl, whisk egg yolks, lemon juice and 2 tsp water. Transfer to a double boiler set over medium-low heat, until water is just simmering inside double boiler: whisk constantly until it begins to thicken. Remove from heat: whisk 1 minute more. Season with salt, pepper and cayenne. Whisking constantly, slowly pour in melted butter until smooth. Whisk in chives. Keep warm. (Note: Lawrys has a perfectly fine hollandaise sauce packet!!)

Place 2 hash brown patties on each plate. Top with Canadian bacon, 1 egg and sauce. Serve immediately.

The sauce isn't as hard as it sounds. If you don't have a double boiler you can do this with an oven proof bowl or a thin sided sauce pan over a larger pot with water. It's obviously harder to whisk and hold the pot but I've done it.