Red Flannel Hash with Corriander Hollandaise

For the custard

* 1 tablespoon butter

* 2 shallots, thinly sliced

* 1 egg

* 1/4 cup heavy cream

* 1/2 teaspoon chipotle puree (puree 1 can of chipolte peppers)

* 1 tablespoon minced fresh cilantro, thyme, or parsley

* Salt and freshly ground black pepper>

For the hash

* 2 packages of precooked beets (refrigerated produce section)

* 1 package of frozen cubed hashbrowns

* 1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs

* 2-3 tablespoons butter, for sautéing

For the coriander hollandaise

* 2 egg yolks

* 2 tablespoons lemon juice

* 1 tablespoon water

* 1 cup clarified butter

* Salt and pepper to taste

* 1 teaspoon ground coriander seed

* 3 tablespoons minced fresh cilantro

Make the custard:

In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper

Make the hash:

In a large skillet or wok, cook potatoes and onions to desired crispiness. Fold beets and any juice into potatoes. Put mixture into serving bowl or casserole and pour the custard over the top, then toss gently with the panko or fresh bread crumbs.

Make the coriander hollandaise:

Microwave method: Melt butter in 4 c. glass pyrex. Stir in remaining ingredients (except for cilantro). Cookin in microwave for 1 minute, stirring every 15 seconds (if recipe is doubled, stir every 20 seconds). Stir briskly until light and fluffy. If hollandaise does not thicken, add an extra yolk. Stir in cilantro at the end.

To serve, drizzle with hollandaise and serve immediately.

Chef's Trick: How to Clarify Butter

Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.

Yield: about 3/4 pound of clarified butter.