hash brown stacks with crispy prosciutto & hollandaise

- breakfast, brunch ​-

Because I'm not a huge fan of Canadian bacon, I've always done my Eggs Benedict with prosciutto instead. Then I decided that I wanted to do hash browns instead of an english muffin, but I realized at the store that'd it be much easier to use the pre-portioned patties in the frozen section. This does make a little extra hollandaise, so if you've got a few hash browns leftover, it's just as good spooned over those.

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serves 2

INGREDIENTS

1 stick + 1/2 tbsp salted butter, melted
2 eggs + 4 egg yolks
1 tablespoon lemon juice
1/2 tsp garlic salt (or 1/4 tsp each of garlic powder & salt)
1/4 tsp cayenne pepper
3 oz prosciutto
4 frozen, seasoned hash brown patties, cooked in the oven according to package instructions
chives, thinly sliced (optional)
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DIRECTIONS

1. warm 1 tablespoon of butter in a medium sauce pan over medium heat. working in batches, fry the prosciutto in the butter, just like you would bacon, flipping occasionally. once it is a darker brown color, remove it to a paper towel-lined plate. 
2. once you have cooked all of the prosciutto, put another 1/2 tablespoon of the butter in the pan and set it aside. 
3. in a heat-proof, sturdy bowl, vigorously whisk the egg yolks (not the whole eggs, just the yolks) with the lemon juice until it has thickened slightly and has almost doubled in size. add the garlic salt and cayenne, then place it over a pot of simmering water, making sure that the water is not touching the bottom of the bowl. continue vigorously whisking and slowly stream in the remaining butter. keep whisking until it is has thickened but is still pourable. 
4. get your plates ready by placing two hash brown patties next to each other and then stacking a few slices of prosciutto on each one.
5. begin warming the butter in the saucepan again over medium-high heat. crack an egg in, and gently flick some of the butter on top of the egg white in order to cook it through. once the white is set, but the yolk is still jiggly, remove it to one of the hash brown stacks. repeat with the other egg & the same pan.
6. spoon some hollandaise on each stack and sprinkle with chives. serve immediately.