this recipe is a delicious twist on Eggs Benedict. Sausage Potato Hash Fried Eggs Benedict Recipe has perfect eggs over sausage potato hash and topped with a blender hollandaise.
Course any meal
Keyword eggs, potatoes, sausage
For tips and substitutions please read post above.
For the Sausage and Potatoes
2poundsYukon gold potatoeswashed and cubed
1- 16oz pkg Smoked Sausagesliced, or turkey sausage
salt and pepper to taste
3tablespoonscanola oiladd more as neededFor the Hollandaise Sauce
1 and 1/4 cups unsalted buttercubed
2tablespoonsfresh lemon juiceplus more
salt and freshly ground black pepperto tasteFor the eggs
Large eggsas many as you want
butter or oil
large salt and pepperto taste
Sriracha sauceif desired
For the Sausage and Potatoes
Wash and cube potatoes. Soak in water 30 minutes to an hour. Remove from water and drain potatoes.
Add potatoes to a large pot. Add enough water to cover the potatoes. Bring to a boil, then reduce heat to medium and cook for 10 minutes.
Drain potatoes well. You do not want much water on the potatoes when you add them to the hot skillet!
Add 3 Tablespoons canola oil to a cast-iron skillet and heat on medium to medium-low. Add just enough potatoes and sausage to make one layer in the skillet, liberally salt and pepper the mixture. (You will have to cook in batches or use two pans.)
Cook on one side, undisturbed, until browned. This will take about 10 minutes. Turn with a spatula and cook until browned and cooked through. (Add more oil if necessary.) When potatoes are browned as much as you like, remove from pan and cook the second batch.
For the Hollandaise Sauce
Fill a blender with hot water; set aside.
Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.
Drain blender and dry well.
Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.
Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Discarding the milk solids in the bottom of the saucepan.
Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice.
For the eggs
Heat 2 teaspoons butter or oil in a skillet over medium-high heat until hot.
Break eggs into a cup and carefully slide them into your pan, 1 at a time.
Reduce heat to low.
Slowly cook until the whites are completely set and yolks begin to thicken but are not hard.
I don't turn my fried eggs, but if want to here's how. Slide a thin spatula under each egg and carefully turn it over in the pan. Cook the second side the to desired doneness. Sprinkle with salt and pepper.
Put it all together
Place a heaping spoonful of sausage and potatoes on serving the dish.
Place fried egg(s) on top.
Spoon desired amount of Hollandaise sauce on top of everything.
Drizzle Sriracha sauce over everything, if desired.