Ace Benedict

Servings

1 serving

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Ingredients

4 oz Baby Red Skin Potatoes
5 g Markon RSS Garlic, peeled
1 tsp Vegetable Oil
4 g Markon RSS Green Onions
1 ct Egg
4½ oz Smashed Potatoes
28 g Hollandaise Sauce
2 g Chopped Chives

Recipe Preparation

For the Smashed Potatoes

Boil potatoes until soft, then cool on a tray.
Press with another tray to “smash,” then keep cool until needed.
Portion with a scoop directly into the fryer at 350°F until crispy and golden.
Toss the fried potatoes with roasted garlic and oil, coarse salt, pepper and sliced green onions and serve with any main.

For the Ace Benedict

Poach the egg in vinegar seasoned water, drain and rest on paper towel-lined sheet.
Fry and season the smashed potato portion.
To plate: Place the potatoes on a serving plate and rest the egg on top. Dress with hollandaise and garnish with chopped chives.

Recipe: Nathan Voulgaris, Gordon Food Service Business Solutions Specialist, Winnipeg

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