Ingredients:

1/2	Cup	Chopped Onion
1-1/2	Cup	Russet Potatoes, Peeled, Coarsely Grated (2 Large)
½	Tsp	Salt
¼	Tsp	Pepper
4	Slices	Bacon, Cooked and Crumbled
4	Slices	Tomatoes (1/4” Thick)
4		Poached Eggs
Basil Hollandaise:
½	Cup	Butter
2		Large Eggs
4	Tsp	Lemon Juice
2	Tsp	Dijon Mustard
1	Cup	Packed Basil Leaves
		Salt And Pepper

Directions:

In a medium bowl combine the onion, potatoes, salt, pepper, and bacon. For each pancake, spread ½ cup of mixture on an oiled grill or in a large skillet (4 total), keeping the pancakes 2” apart. Cook over medium-low heat, undisturbed for 15 minutes. Increase the heat to medium and cook the pancake for 5-8 minutes more or until undersides are browned. Turn the pancakes and cook for 10 minutes more.

Poach the 4 eggs.

Arrange the pancakes on plates, top each with a tomato slice and then with a poached egg. Spoon the Basil Hollandaise over the eggs.

Basil Hollandaise: In a saucepan melt the butter over moderate heat and keep warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running, add the melted butter in a slow stream, process until smooth. Pour the mixture into the top of a double boiler and cook over simmering water, stirring constantly until the sauce is thick. Season with salt and pepper to taste.

 

Yields

4 servings