Peruvian Hash* Recipe

Name: The Canal Clubs Peruvian Hash* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 4 cups purple potatoes; 2 tbs olive oil; 1 cup red bell pepper; 1 cup onion; 2 tbs garlic; 1 tsp salt; 1 tsp black pepper; 2 each eggs; 3 each egg yolks; 1 cup butter; 2 tbs lemon juice; 1 tbs jalapeño, minced; 1 tsp salt; 1 cup braised pork or green chile chicken

Inspired by The Canal Club

Time45m

Serves2

Purple Potato Hash, Two Over Easy Eggs, JalapeÑo Hollandaise and Choice of Braised Pork or Green Chile Chicken

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Ingredients

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Hash

4 cups purple potatoes

2 tbs olive oil

1 cup Red bell pepper

1 cup Onion

2 tbs Garlic

1 tsp Celtic sea salt

1 tsp black pepper

Eggs

2 each Eggs

Jalapeño Hollandaise

3 each egg yolks

1 cup Butter

2 tbs ReaLemon lemon juice

1 tbs jalapeño, minced

1 tsp Celtic sea salt

Protein Choice

1 cup braised pork or green chile chicken

Method

Prepare the Hash

Cook the Potatoes

Boil the purple potatoes until tender, about 15-20 minutes. Drain and let cool slightly, then dice.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add diced onion, red bell pepper, and garlic. Sauté until fragrant, about 5 minutes.

Combine and Cook

Add the diced purple potatoes to the skillet. Season with salt and black pepper. Cook until the potatoes are crispy and golden brown, about 10-15 minutes.

Cook the Eggs

Fry the Eggs

In a separate skillet, cook the eggs over easy until the whites are set but the yolks are still runny, about 2-3 minutes per side.

Make the Jalapeño Hollandaise

Prepare the Sauce

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water. Slowly whisk in melted butter until the sauce thickens. Stir in minced jalapeño and salt.

Assemble the Dish

Plate the Dish

On a plate, layer the purple potato hash, top with your choice of braised pork or green chile chicken, place the fried eggs on top, and drizzle with jalapeño hollandaise.