Wisconsin Bratwurst Eggs Benedict

Step 1: Potato Cakes ... I make these ahead of time; because, you can reheat them in just a few seconds in the microwave. And, they do NOT take long to make. I actually use frozen Ore Ida hash browns; but, you can use any deli hash browns (like Simply Potatoes); or, any pre-made hash browns. And, you can always grate your own too. I just took the easy way out for this dish.

Step 2: I simply thawed the potatoes, patted them dry - very well; until there is NO moisture left. I actually squeeze them in a paper towel. Then, tossed them in a bowl; with the cheese, egg, seasonings, scallions, flour - and, mixed until combined. Cover with plastic wrap; and refrigerate at least 15 minutes to firm up.

Step 3: Bring up a large saute pan (non-stick preferred), to medium high heat; and, add the butter and olive oil. Add a scoop (about 1/4 cup or a bit more - I use a 1/4 cup scoop - packed well) of the potato mix to the pan; and lightly press down flat using a spatula. Then, cook each cake/fritter until golden brown on each side. They will only take about 3 minutes per side. They are delicate; so, use a big spatula; and, be gentle when you flip them. Once they are done; transfer to a plate lined with a paper towel - and, cover with foil to keep warm. You can also keep them warm on a small sheet tray or baking rack in a 200 degree oven.

Step 4: Bratwurst ... In the same pan you cooked the potatoes in (scrape out any bits), add the beer and brats; and, bring the pan up to a light boil. Simmer for 12-15 minutes on medium low heat. Drain out any liquid; add the olive oil - and, saute the brats until they get a nice sear on each side. Remember, they are already cooked. Transfer to a plate, and cover tightly with foil to keep warm. Before serving, cut each bratwurst in half; then, cut each half lengthwise - you will end up with 4 pieces per bratwurst.

Step 5: Hollandaise ... As the brats cook - prepare the hollandaise. Add the egg yolks, beer, sriracha, and lemon juice to a blender; and, pulse a few times until blended. Slowly add the hot (not boiling, but hot) melted butter ... a little at a time; until the sauce begins to thicken - don't rush it. And, make sure to GO SLOW. Set to the side as you make your eggs.

Step 6: Eggs ... In the same pan you cooked the brats in (no reason to clean the pan); add the butter; and bring up to medium heat. Then, slowly add the 4 eggs. Once the whites are set, add about 1/4-1/3 cup water. Just enough to coat the bottom of the pan. You want the eggs to slowly cook without browning; and, you don't want any crisp edges. Cover the eggs and cook 3-5 minutes. You want the egg whites set; but the yolks warm ... and runny.

Step 7: Serve and ENJOY! ... If the potatoes cakes are cold; microwave for 10 seconds. If you kept them in the oven; they are ready to go. Then, top the potato cakes/fritters with the sliced bratwurst, egg; and, plenty of the hollandaise. Now, to finish it off ... chopped chives. Now, you could always make poached eggs ... but, in WI ... it was fried eggs. And, if they are extra hungry; use 2 eggs per person. At the restaurant; you had the option of ordering 1 or 2 eggs.

Step 8: On the side ... Their famous 'Warm Pumpernickel bread w/Mustard Butter.' It's a mix of stone ground and dijon butter, and caraway seeds spread on warm thick homemade pumpernickel bread. It is the perfect compliment to this dish.

Step 9: Again, I won't even tell you how many calories ... but, it's absolutely delicious. And, NOT necessarily for breakfast. I actually prefer lunch or dinner; but, serve it whenever you want. It is delicious, rich, decadent; and oh so good. There are a few steps; but, nothing too hard. Just take it one step at a time.