Spuds Benedict

Directions

1. Preheat oven to 350°F.

2. Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain well.

3. While potatoes are cooking, arrange Canadian bacon slices on a rack on a shallow pan and bake in preheated oven until crisp, about 5 to 8 minutes. Set aside.

   Also while potatoes are cooking, prepare Hollandaise Sauce.

4. Hollandaise Sauce:
   In small skillet, boil water and vinegar until reduced by half. In stainless steel bowl, beat egg yolks with vinegar reduction and lemon juice. Place bowl over saucepan of simmering water and whisk, adding the 1/4 cup melted butter very gradually, until egg yolk mixture is thickened. Add salt and pepper to taste.
   
   Keep warm by removing saucepan from heat and keeping bowl over hot water.

5. Rice potatoes or put through food mill into large bowl or mash in large bowl with melted butter, milk, the 2 egg yolks, garlic powder and pepper. Divide into 6 equal portions and form into patties about 4 inches in diameter. Chill while preparing breading set up.

6. Put potato flour in shallow dish or deep plate. Beat 3 eggs and put in shallow dish or plate. Put Panko in shallow dish or deep plate. To bread potato patties, dip in potato flour to coat, then in beaten eggs and then in Panko.

7. In large skillet over medium-high heat, heat oil until hot. Add potato patties and cook until well browned, about 3 to 5 minutes. Turn and brown on second side, about 3 to 5 minutes. Lift out and set aside. Wipe out skillet.

8. In same skillet, melt butter. Add eggs and fry sunny side up.

9. To serve:
   On each warmed plate, place a potato patty, top with sunny side up egg and drizzle with Hollandaise Sauce. Tuck two Canadian bacon slices into side of each patty.