Step 1

Preheat a waffle iron. In a bowl toss together potatoes, cornstarch, the 3 Tbsp. melted butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide mixture into four portions. In batches if necessary, spread each portion into an even layer in greased waffle iron. Close and cook 8 to 10 minutes or until browned and crisp. Hash browns should lift from grid easily when done.

Step 2

Meanwhile, for hollandaise sauce, place the 1/3 cup butter in a small saucepan and heat over medium until simmering. In a blender combine the egg yolks, lemon juice, mustard, and hot sauce. With blender running, gradually pour in the butter; mixture should thicken. Transfer to a 6-oz. custard cup and place in a small saucepan. Add enough hot water to come halfway up the outside of the custard cup. Place over low heat until sauce is heated through (160°F), whisking occasionally and adding 1 to 2 Tbsp. hot water to thin as needed.

Step 3

For poached eggs, add 4 cups water to a 10-inch skillet; add vinegar. Bring to boiling; reduce to simmering. Break one egg into a custard cup; slip egg into simmering water. Repeat with remaining eggs, spacing eggs equally in water. Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks thicken but are not hard. Remove with a slotted spoon.

Step 4

To assemble, place two hash brown portions on each plate. Stack each with desired toppings, an egg, and hollandaise sauce. Season with additional salt and pepper. Serves