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Sausage Potato Hash Fried Eggs Benedict Recipe

Sausage Potato Hash Fried Eggs Benedict Recipe

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
Cuisine American/Southern
Keyword eggs, potatoes, sausage
Servings 6 servings
Calories 751kcal
Author Paula


  • For tips and substitutions please read post above.

For the Sausage and Potatoes

  • 2 pounds Yukon gold potatoes washed and cubed 
  • 1- 16 oz pkg Smoked Sausage sliced, or turkey sausage
  • salt and pepper to taste
  • 3 tablespoons canola oil add more as neededFor the Hollandaise Sauce
  • 1 and 1/4 cups unsalted butter cubed
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice plus more
  • salt and freshly ground black pepper to tasteFor the eggs
  • Large eggs as many as you want
  • butter or oil
  • large salt and pepper to taste
  • Sriracha sauce if 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.
  • Serve immediately.

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.
  • Serve immediately.


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Calories: 751kcal | Carbohydrates: 21g | Protein: 15g | Fat: 68g | Saturated Fat: 33g | Cholesterol: 224mg | Sodium: 704mg | Potassium: 794mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1268IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 6mg