Basted Baker Hash Recipe

Combine apple cider vinegar, water, sugar and salt in a bowl and whisk until sugar and salt dissolve.

Add shredded red cabbage to the bowl, toss to coat thoroughly, and let sit at room temperature for at least 15 minutes (or up to 2 hours refrigerated) while you prepare the rest of the dish.

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot, then add 1 tbs olive oil and 1 tbs butter.

Add quartered mushrooms in a single layer; cook without stirring for 2–3 minutes to develop color, then stir and cook another 2 minutes until browned and any released liquid evaporates. Transfer mushrooms to a plate.

Add remaining 1 tbs olive oil to the skillet. Add diced red pepper and sauté 3–4 minutes until softened. Season peppers with 1/4 tsp salt and a few cracks of black pepper. Transfer to the mushroom plate.

Reduce heat to medium. Add the remaining 1 tbs butter; once melted, add the thawed and well-drained hashbrowns, spreading into an even layer. Let cook undisturbed for 4–6 minutes until a golden crust forms on the bottom.

Flip the hashbrowns in sections (or stir and press back into an even layer) and cook another 4–6 minutes until a deep golden crust forms. Season with smoked paprika, remaining salt and pepper. If hashes are sticking, scrape the pan edges with a spatula and add a splash of oil as needed.

Return mushrooms and peppers to the skillet, fold into the hash to distribute, then add the spinach on top. Cook 1–2 minutes, stirring, until spinach wilts and mixes through. Taste and adjust seasoning.

Fill a medium saucepan with about 2 liters of water and bring to a gentle simmer (not a rolling boil). Add 1 tbs white vinegar and a pinch of salt.

Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip the egg from the ramekin into the center. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for a slightly firmer yolk.

Using a slotted spoon, lift the egg, gently blot on a paper towel if desired, and transfer to a plate. Repeat with remaining eggs (poach in batches if necessary). Keep eggs warm in a shallow dish set over a pot of warm water while finishing hollandaise and plating.

Prepare a double-boiler: bring a small pot of water to a bare simmer and set a heatproof bowl over it (bowl should not touch the water). Keep water at a gentle simmer.

Whisk the 3 egg yolks, lemon juice, and Dijon mustard in the bowl to lighten. Place the bowl over the simmering water and whisk constantly until the mixture thickens slightly and registers about 140°F (or feels warm and creamy) — about 2–3 minutes. Do not let it get too hot or the yolks will scramble.

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to emulsify. Start drop by drop, then in a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in 1 tsp warm water to loosen.

Season hollandaise with salt and optional cayenne. Keep warm over the pot of barely warm water (off direct heat) until ready to serve; whisk briefly before using if it sits.

Divide the hot hash among 4 plates (about 1 cup per serving) or arrange family-style in the skillet.

Top each portion with a few tablespoons of pickled cabbage and 2–3 slices of avocado.

Carefully place a poached egg on top of each portion of hash.

Spoon warm hollandaise over each poached egg (about 2 tbs per egg) so it coats the yolk and runs onto the hash.

Garnish with chopped chives and a squeeze of lemon wedge. Serve immediately so yolks are runny and hollandaise is warm.