Basin Street Breakfast Recipe
You’re in the land of dreams with this New Orleans favorite. Freshly shredded hash browns, grilled with sliced spicy sausage, green peppers, onions and fresh mushrooms, all topped with cheddar cheese and three over-easy eggs, smothered with hollandaise sauce and Cajun spices with toast.
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Ingredients
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Hash Browns and Toppings
Hollandaise Sauce
Toast
Method
Preparation of Ingredients
- 1
- 2
Cook the Sausage
Slice the spicy sausage into thin rounds.
Cooking Hash Browns
- 3
Sauté the Vegetables and Sausage
In a large skillet over medium heat, add a bit of oil and sauté the chopped onion, green bell pepper, and mushrooms until softened, about 5 minutes. Add the sliced sausage and cook until browned, about 5 minutes more.
- 4
Add Hash Browns
Stir in the hash browns, pressing them down into the skillet. Cook for about 10-15 minutes, stirring occasionally until the hash browns are crispy and golden brown.
- 5
Add Cheese
Sprinkle the cheddar cheese over the hash brown mixture. Cover the skillet and let it cook for an additional 2-3 minutes until the cheese is melted.
Cooking Eggs
- 6
Cook the Eggs
In a separate non-stick skillet, cook the eggs over-easy to your liking. This should take about 3-4 minutes.
Hollandaise Sauce
- 7
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt.
Serving
- 8
Assemble the Dish
On a plate, serve a generous portion of the hash brown mixture. Top with the cooked over-easy eggs, drizzle with hollandaise sauce, and sprinkle Cajun spices on top. Serve with toast on the side.
