• Start by letting eggs and ham sit out at room temperature for about 30 minutes. This will help the eggs to poach, make the sauce come together more quickly, and avoid having to heat the ham at all, because it will warm up on top of the hot hash browns.

Poach eggs

• Add at least 3 inches of water, and 2 teaspoons of white vinegar, to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping.
• Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl. Repeat with remaining eggs.
• Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch. I recommend only poaching 4 eggs at a time.
• Place lid on the pan and set the timer for 3 minutes and 30 seconds for large eggs.
• Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds. Place on parchment placed over paper towel that has been set on a small sheet pan. to drain. Keep water on low to reheat eggs before plating.

Cook hash browns

• In a small saucepan melt butter for the hollandaise sauce. Keep on low heat while you make the hash browns and start the sauce.
• Add ½ cup of vegetable oil to a 12 inch cast iron skillet, or other large skillet. Heat to 350°F, or until a wooden skewer or bamboo chopstick inserted in the oil begins to bubble steadily. (if it bubbles A LOT, turn heat down and let cool down for 10 minutes).
• Carefully add 4 frozen hash brown patties, in a single layer, to the skillet. Fry 8 to 10 minutes, flipping after 4 minutes. Use a slotted fish spatula to remove to a paper towel lined plate. Season with salt and drape a slice of ham on top of each hash brown. Cover to keep warm.

Make hollandaise sauce

• In the jar of your blender, combine egg yolks, lemon juice, dijon, kosher salt, and cayenne, if using. Blend on high until fully mixed, about 10 seconds.
• Turn the heat back up on the butter to make sure it is very hot. Transfer to a cup with a spout. While blender is running, slowly drizzle the butter through the opening in the top. Run on high for 15 to 30 seconds. You will actually hear when the hollandaise is done when the sound becomes deeper in tone.
• Taste for salt and check for thickness. If it needs more salt, add a tiny pinch more. If you would like it thinner, drizzle in 1 to 2 tablespoons of hot water while you run the blender. If you want it thicker, run the blender 15 to 30 seconds longer.

Assemble

• Place ham covered hash browns on a platter or individual plates.
• Carefully lower your poached eggs back into the warm poaching water for about 15 seconds and use wire strainer, or slotted spoon to remove them from the water. Quickly blot them dry on a piece of paper towel and place one egg on each hammy hash brown patty.
• Pour hollandaise sauce on top of each poached egg. Garnish with chopped chives and enjoy!