Sweet Potato Hash Brown with Lime Crema, Prosciutto, Poached Egg and Chipotle Hollandaise

Step 1

Preheat the oven to 350℉.

Step 2

Mix ¼ cup of creme fraiche with 2 tablespoons of lime juice and place in the refrigerator.

Step 3

Using a box grater, peel and coarsely grate 1 large sweet potato. Place into a bowl of cold water and swirl to remove the starch.

Step 4

Using your hands or a fine mesh sieve, squeeze the grated sweet potato to remove as much water as you can. Place into a large mixing bowl.

Step 5

Grate 1 shallot and 2 cloves of garlic into the mixing bowl.

Step 6

To the bowl, add 1 egg, 2 tablespoons of flour, ½ teaspoon of kosher salt and ½ teaspoon of pepper and mix to combine.

Step 7

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Step 8

Scoop ¼ of the mixture onto the hot oil and gently flatten with a spatula. Repeat this process with the remaining mixture.

Step 9

Cook until lightly browned and then flip. Continue to cook until the other side is golden brown and crispy.

Step 10

Transfer the hash browns to a baking sheet and bake for 10 minutes.

Note: The hashbrowns can remain in the oven after baking is complete and the oven is turned off until you are ready to plate.

Step 11

To begin the chipotle hollandaise, melt 8 tablespoons of butter in a small saucepan over high heat until foaming subsides. Transfer butter to a liquid measuring cup.