Potato Pancakes & Eggs

Ingredients

4          medium russet potatoes, shredded (not peeled)
1-1/2    cups smoked bacon, cooked, drained, minced
4          cloves garlic, minced
2          cups minced red onion
¼         cup flour
3          eggs
2          teaspoons salt
½         teaspoon cayenne pepper
            butter or oil for frying
12        ounces ham or sausage, thinly sliced
  6        poached eggs
*Hollandaise sauce

Combine all ingredients for Potato Pancakes in large bowl. Squeeze out excess liquid and shape in 4-inch pancakes.  In a large skillet with butter or oil, sauté potato pancakes over low to medium heat until golden brown, about 20 minutes.  Set aside on paper towels.

*Hollandaise sauce:

3 egg yolks
1 tbsp. fresh lemon juice
1 cup  (2 sticks) butter, unsalted
Kosher salt
Pinch cayenne

Bring a medium pot filled with 1 ½ inch water to a simmer. In a heatproof bowl (stainless steel is best), add egg yolks and lemon juice. Place the bowl onto the pot, ensuring water is not touching the bottom of bowl.

Whisk vigorously until yolks become thick and creamy, about 3 minutes.

Slowly add melted butter a few TBSP at a time, while whisking. Incorporate each into the mixture before adding more. Continue whisking until sauce thickens, about 2 minutes.

Remove from heat and season with ½ tsp salt, cayenne, and additional lemon juice if desired. Recipe from Delish.

To assemble: Place warm pancakes on plate.  Quickly sauté meat to heat through; place on top of pancakes.  Arrange two poached eggs over meat.  Ladle warm Hollandaise sauce on top of eggs.  Makes 6.

Per serving: About 441 cal, 37 g pro, 9 g carb, 28 g fat, 57% cal from fat, 505 mg chol, 1318 mg sod, 1 g fiber.