YIELD: 50 servings
For potato cakes:
20 medium zucchini shredded
10 cups frozen shredded hash brown potatoes, thawed
1 cup grated red onion
20 extra-large eggs, lightly beaten
3 cups all-purpose flour
1⁄2 cup baking powder
1/3 cup kosher salt
1⁄4 cup freshly ground black pepper
Unsalted butter and vegetable oil
100 veggie sausage patties
100 eggs for poaching
20 egg yolks
1⁄2 cup warm water 1⁄4 cup kosher salt 1⁄2 cup lemon juice 5# butter, melted
5 cups sundried tomatoes, diced
1. For zucchini cakes: Season the zucchini with kosher salt and place in colander for 10-15 minutes.
2. Squeeze the zucchini dry in a cheesecloth or kitchen towel, along with the shredded hash browns.
3. Mix eggs, flour, baking powder, onion and pepper to form a light batter.
4. Fold in the zucchini and potatoes.
5. Preheat sauté pan to medium heat and add 1 Tbsp. butter and 1 Tbsp. vegetable oil.
6. Use a 2 oz. scoop to put batter into the hot pan, let batter spread and turn them when they begin to brown around the edges.
7. Let cook for 4-5 minutes per side.
8. Place veggie sausage patties in same pan and brown on each side to warm through.
For Hollandaise sauce:
1. Whisk the egg yolks, water, lemon juice and salt in a medium mixing bowl until light and frothy.
2. Soak the tomatoes in 1 qt. simmering water, off the heat.
3. Place the mixing bowl over the pot of simmering water (make sure the bottom of the bowl doesn’t touch the surface of the water) and begin whisking until the egg mixture forms a ribbon when the whisk runs through it.
4. Remove the bowl from heat and slowly whisk in butter until it is all incorporated.
5. Drain off the tomatoes and fold into the Hollandaise.
6. Use the simmering water to poach the eggs.
7. To plate:Place zucchini potato cake under the Morningstar Farms® Veggie Sausage Patty and top with a poached egg. Ladle 1 oz. Hollandaise on top.
Photo and recipe: Morningstar Farms/Robert Sikkila, executive chef with Chartwells Higher Education at DePaul University