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Hash Brown Croque Madame
Recipe by: Chef Nathan Coulon.
Created in partnership with Chef’s Roll and Chef Nathan Coulon.
2 cups dehydrated hash browns, rehydrated
2 scallions, sliced
½ cup potato flakes
¼ cup grapeseed oil
2 tbsp flour
2 tbsp butter
1 ¼ cup milk
½ cup Gruyere Cheese
For the hash browns mix dehydrated hash browns, scallions, potato flakes, eggs, grapeseed oil together.
Spread on a sheet pan and bake at 350˚F until set. Remove and cool.
Once cooled, cut into squares, about the size of a slice of bread
On a flattop, cook two hash browns until crispy.
Make a bechamel with flour, butter, milk, and gruyere cheese.
On a sizzling platter, start with one hash brown, layer with a slice of gruyere, ham, a second slice of gruyere and top with another hash brown. Ladle some bechamel, then place in salamander to brown.
Plate and place a fried egg on top, garnish with chives
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