Hash browns are a quintessential breakfast side. Enriched with buttermilk and cheese, these breakfast potatoes are the main event in a vegetarian version of eggs Benedict. English muffin, eat your heart out!
|1 medium russet potato (about 1/2 pound), peeled and grated (use food processor attachment)||1 tablespoon lemon juice|
|1 small yellow onion, finely chopped||1/3 cup mayonnaise|
|1/3 cup breadcrumbs||4 eggs|
|1/2 teaspoon salt||2 cloves garlic, thinly sliced|
|1/3 cup buttermilk||7 ounces baby spinach|
|cup shredded cheddar cheese||Cayenne pepper, for garnish|
|3 tablespoons olive oil, divided|
Heat oven to 300 degrees F. In a large bowl, stir to combine grated potato, chopped onion, breadcrumbs, salt, buttermilk and cheese. Using a potato masher, mash the mixture until there is just enough paste to bind the mixture together.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Using a heaping ¼-cup measure, form the potato mixture into approximately 3-inch patties and fry, working in batches if necessary, until crisp golden and cheese is melted through, 3 to 4 minutes per side. Drain on paper towels and keep warm in the oven until ready to serve. Reserve skillet.
Bring a large deep skillet about ¾-full of water to a simmer. Meanwhile, stir the lemon juice into the mayonnaise and reserve. Crack the eggs into the simmering water and cook until desired doneness, 2 to 3 minutes for soft yolks. Using a slotted spoon, transfer the poached eggs to paper towels.
Heat remaining tablespoon of olive oil in the reserved skillet over medium-high heat. Add the sliced garlic and cook, stirring until just beginning to color, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
To serve, top each latke with ¼ of the wilted spinach, 1 poached egg and a spoonful of the creamy lemon sauce. Finish with a dash of cayenne.
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