Preheat Blackstone griddle to medium heat with the furthest left burner on high. Set a pot filled with 4 inches of water onto the griddle. Add distilled vinegar. Bring to a gentle boil.
Combine egg yolks, lemon juice, Dijon and salt in a blender or food processor. Blend then slowly drizzle the butter until emulsified to make the hollandaise sauce. Set next to the griddle to keep warm.
Drizzle olive oil onto the griddle then add the hash browns. Season heavily with salt and pepper. Cook until crispy and keep on the griddle until ready to serve.
Crack the 8 eggs into the pot of boiling water on the griddle top. While the eggs are poaching, sear the ham and toast the English muffins on the griddle.
Remove the toasted muffins and ham from the griddle and assemble. Use a slotted spoon to remove the eggs from the water, pat eggs dry with a paper towel if needed. Top the benedicts with a generous spoonful of hollandaise sauce. Serve immediately with hash browns.
