Hollandaise Hash Recipe

prep and par-cook potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with a clean towel.

Place diced potatoes in a pot, cover with cold water, add 1/2 teaspoon salt and bring to a simmer. Cook 6–8 minutes until just tender but not falling apart. Drain and spread on a tray to steam-dry for 5 minutes.

In a large skillet over medium-high heat, add 1 1/2 tablespoons olive oil and 1 tablespoon butter. When bubbling, add the par-cooked potatoes in an even layer. Let sear undisturbed 3–4 minutes to develop crust, then toss or flip and continue cooking about 6–8 minutes, stirring every 2–3 minutes, until golden brown and crisp on most edges.

Season potatoes with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Reduce heat to medium-low and keep warm in skillet while you cook vegetables and sausage.

While potatoes are searing, slice onion into thin half-moons and dice both bell peppers to roughly 1/2-inch pieces.

In a separate 10–12 inch skillet, heat 1 tablespoon olive oil over medium heat. Add turkey sausage (if links, slice into 1/2-inch rounds; if patties, cut into bite-sized pieces) and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove sausage to a plate and reserve.

In the same skillet, add the onions and peppers. Sauté over medium heat until softened and beginning to caramelize, about 6–7 minutes. Season with a pinch of salt and pepper.

Return the cooked turkey sausage to the skillet with the vegetables, stir to combine and cook together 1–2 minutes to marry flavors. Transfer the mixture to the potato skillet and fold gently into the potatoes so all components are evenly distributed. Keep on low heat or transfer to a warm oven (200°F / 95°C) to hold.

Prepare a double boiler: simmer an inch or two of water in a saucepan so a heatproof bowl will sit above the water without touching it. Reduce heat to low so the water is barely simmering.

In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon cayenne until slightly thickened.

Place the bowl over the simmering water. Whisk constantly and very slowly drizzle in the 6 tablespoons melted or clarified butter in a thin stream. Continue whisking until the sauce is thickened and emulsified, about 4–6 minutes. If the sauce becomes too thick, whisk in a teaspoon of warm water or an extra squeeze of lemon. Remove from heat and keep warm (off the heat) until plating. Taste and adjust salt or lemon as needed.

If hollandaise begins to break (separate), remove from heat and whisk in 1 teaspoon warm water vigorously to re-emulsify. Alternatively, start with a fresh yolk in a clean bowl and whisk the broken sauce into it slowly.

When ready to serve, heat a nonstick skillet over medium-low with 1 tablespoon unsalted butter until melted and slightly foamy.

Crack each of the 4 large eggs into a small bowl one at a time. Gently slide eggs into the skillet, spacing them apart. Cook until whites are set but yolks remain runny (eggs over easy): about 2–3 minutes until whites mostly set, then carefully flip each egg and cook 10–20 seconds more. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper while cooking. Keep warm on very low heat or transfer to the warm oven briefly if needed.

Divide the potato, vegetable and sausage hash evenly among four plates (or two plates for larger portions). Create a shallow well in the center of each portion and place one or two eggs over easy on top depending on serving size.

Ladle 2–3 tablespoons of warm house hollandaise over each portion of eggs and hash so it coats the yolk and potatoes.

Garnish with 1 tablespoon chopped parsley (or chives) and serve with lemon wedges on the side to squeeze over if desired.