Benny hash bowl

By MasterChef Canada

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Ingredients

In pot of in boiling salted water, boil potatoes until tender. Drain on paper towel-lined sheet tray. Let dry in the fridge uncovered at least one hour.
In sauté pan over medium heat, cook bacon until cooked but still soft and cut in one centimeter pieces.
Remove from pan.
In same saute pan, cook sausages until deep golden brown and cut in one centimeter pieces. Drain all but one tablespoon of fat from pan.
Add dried potatoes to saute pan and fry, adding additional bacon/sausage fat as needed until potatoes are golden brown on all sides.
To serve, in shallow bowl mix potato, bacon and sausage and check for seasoning (the saltiness of the bacon and sausage used will affect this). Adjust if necessary. Keep warm.

To make hollandaise:

To clarify butter: warm butter in small saucepan over low heat. The butter will separate into milk solids (white foam and sediment) and the yellow fat. With a spoon, skim off as much floating white solid as possible. Then slowly pour the fat from the top of the sediment in the bottom of the pan (this does not have to be perfect, if solids sneak in, the sauce will still work).
Discard sediment that remains. Keep butter warm on side.
In a bowl over a pot of simmering water, whisk egg yolks, water and lemon juice lighten until pale yellow and foamy.
Add the warm butter slowly in steady stream while whisking constantly until thick and pale.
Adjust with lemon juice or water if too thick.
Season with salt, pepper and smoked paprika, keep warm over pot of hot water off the heat.
To another small pot of simmering water, add one tablespoon white vinegar. One at a time, crack eggs into small bowl and carefully pour into simmering water. Cook until yolk is soft but still slightly runny, about seven minutes.
Remove eggs from pot with a slotted spoon, place poached eggs on hash mixture in bowl and top with desired amount of hollandaise.