Post Bowl Recipe

prep potatoes

Rinse, peel (optional) and dice potatoes into uniform 1/2" cubes. Place diced potatoes in a bowl of cold water for 5 minutes, then drain and pat very dry with a towel to remove excess starch and moisture.

cook potatoes

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When butter is foaming and oil shimmers, add the diced potatoes in a single layer (work in two batches if needed). Let potatoes sear, undisturbed, for 4–5 minutes to develop a golden crust, then stir and continue cooking, stirring every 2–3 minutes, until tender and golden all over, about 10–12 minutes total.

add aromatics & season

When potatoes are nearly done (after about 8 minutes), push them to the pan edges and add the diced onion into the center. Cook until softened, 2–3 minutes, then fold onion into the potatoes. Season with kosher salt, black pepper and smoked paprika. Taste and adjust seasoning. Keep warm on very low heat while finishing other components.

Choose one meat option: - Bacon: In a separate skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Drain on paper towels, leaving a little rendered fat for flavor (reserve 1 tsp if desired to toss with potatoes). - Breakfast sausage: Crumble sausage into a skillet over medium heat and cook until browned and cooked through, 6–8 minutes; drain excess fat. - Roasted turkey: If using pre-cooked turkey slices, warm gently in a pan for 1–2 minutes or warm in the oven at 300°F (150°C) for 5–7 minutes. When ready, fold the chosen cooked meat into the potatoes or reserve on top for plating, as preferred.

assemble hollandaise (stovetop, double boiler method)

Bring a small saucepan with 1" of water to a gentle simmer. In a stainless steel or heatproof bowl that fits snugly over the saucepan (but does not touch the water), whisk the egg yolks with lemon juice and Dijon until slightly thickened. Place the bowl over the simmering water and whisk constantly. Very slowly drizzle in the warm melted butter in a thin stream while whisking until the sauce thickens and becomes glossy (3–5 minutes). Remove from heat. Season with 1/4 tsp salt and cayenne or a few drops of hot sauce to taste. Keep warm (not hot) until serving. If the sauce becomes too thick, whisk in 1 tsp warm water at a time to loosen.

quick blender (alternative)

For an easier method, combine yolks, lemon juice and Dijon in a blender and blend briefly. With the blender running, slowly pour in warm melted butter until emulsified and thick. Season to taste and keep warm.

Prepare eggs to order (your way). Suggested methods: - Sunny-side up or over-easy: Heat a nonstick skillet over medium-low, add 1 tsp butter, crack eggs into the pan, season with salt and pepper. For sunny-side, cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy, cook until whites set then gently flip and cook 15–30 seconds more. - Scrambled: Whisk eggs with a pinch of salt, cook in a nonstick pan over medium-low with 1 tsp butter, stirring slowly until soft and creamy, 2–3 minutes. - Poached: Bring a wide shallow pan of water to a gentle simmer with 1 tsp vinegar, create a gentle whirlpool and crack each egg into a small cup and slip into water; cook 3–4 minutes for runny yolk, remove with a slotted spoon and drain on paper towels. Keep eggs warm briefly while plating.

Divide the potato and meat mixture between four bowls (this recipe yields 4 servings). Top each bowl with 1/4 cup shredded cheddar while the potatoes are hot so it melts slightly.

Place the prepared eggs (1 large egg per serving recommended) on top of the cheesy potatoes.

Ladle 2–3 tablespoons of warm house hollandaise over each egg and potato bowl. Sprinkle chopped chives over the top and garnish with microgreens or baby arugula if using.

Serve immediately with extra hot sauce or lemon on the side. Enjoy!