2 pounds russet potatoes, peeled and cut in half lengthwise
Canola oil (or other neutral oil), for frying
4 large eggs
Special Sauce Hollandaise:
1 tablespoon tomato paste
1 teaspoon Dijon mustard
2 egg yolks
1 cup melted ghee, warm
1-2 tablespoons bread and butter pickle juice
Salt and freshly ground black pepper
· ½ pound cooked pastrami (like our recipe, here), warm, cut into ¼X1-inch strips (you can keep the pastrami warm, sealed in a bag, while the eggs cook)
cocktail onions, split in half
bread and butter pickle coins, cut into ¼ inch strips
edible gold leaf
Preheat your Nomiku water bath to 82ºC (179.6ºF).
Season the peeled potatoes with salt, then place them in a freezer safe zip bag and seal using the water displacement method, making sure they remain in a single layer.
Lower the bagged potatoes into the water bath and cook for 30 minutes.
Take the bag out of the bath and remove the potatoes from the bag. Lower the Nomiku temperature to 63ºC (145.5ºF).
While the potatoes are still hot, shred them on the coarsest side of a box grater. (It’s important not to let the potatoes cool, or their starch will lose its adhesive properties and the hash browns won’t hold together).
Pack the potatoes into a greased, parchment paper-lined small, sided baking tray (we used a 9½ X 13 inch sheet pan). Spread the potatoes into an even layer between ½ and 1 inch thick, then cover them with another sheet of greased parchment, followed by another pan of the same size as the first, sandwiching the shredded potato between the two pans. Place weights (like canned tomatoes) on top of the pans and refrigerate for at least one hour, or up to a week. (This process ensures that the finished hash browns hold together and stay soigné when fried).
Once your Nomiku bath has reached 63ºC (145.5ºF), lower the eggs into the water using a slotted spoon and cook for 1 hour.
While the eggs are cooking, make the special sauce hollandaise. Place the egg yolks, tomato paste, and mustard into a medium-sized heat-proof bowl set over a pot of simmering water (bain-marie), and whisk constantly until the mixture has increased in volume and thickened (it will be hot to the touch). Next, slowly stream the melted ghee into the yolk mixture while whisking, to emulsify the fat. Remove the sauce from the heat and whisk in 1 tablespoon pickle juice (plus more to taste). Season to taste with salt and pepper and keep warm (for example in the bain marie over low heat).
Fill a fryer with the canola oil and heat to 350ºF.
When the eggs have almost finished cooking, remove the potatoes from the fridge, discard the parchment paper, and cut them into 4 rectangles about 4X6 inches (trimming off any rough edges). Fry the potatoes until golden brown and crispy, about 2-3 minutes per side. Transfer the fried potatoes to a paper towel-lined plate and season both sides with additional salt to taste.
After the eggs have cooked for an hour, remove them from the Nomiku bath.
Assemble your shingles: place each of the hash browns onto a warm plate. Crack each of the cooked eggs into a slotted spoon (letting any unset white drain away), and then place them on top of the hash browns. Divide the pastrami between the four plates, arranging it next to the eggs. Generously spoon the special sauce hollandaise over the eggs and pastrami, then artfully place the pearl onions, pickle chips, celery leaves, and gold leaf on top, ideally with culinary tweezers. DIG IN BROS!