brunch is definitely my favorite meal, followed closely by dinner. lunch is so boring and breakfast is just too well... fast. brunch is slow and easy-going and always delicious. it's especially delicious when it involves hash and HOLLANDAISE (OMG). that word alone makes me drool. side note: i seriously have to look up how to spell the word "especially" every time I use it... I don't know why it's so hard for me to spell? it's basically just an 'e' followed by the word 'special' then an '-ly' because it's an adverb?
confirmed: it's an adverb. any who, sorry for the tangent, I just hate that word. hopefully someone out there feels my pain. BACK TO HOLLANDAISE. honestly, you could put that stuff on maraschino cherries and I'd eat them. fun fact: i cannot stand the taste of maraschino cherries - they are so gross and sugary and fake and it totally freaks me out. okay, i probably wouldn't really eat maraschino cherries covered in hollandaise sauce because that sounds disgusting but you get my point right? i freaking love hollandaise sauce.
i've been eating this exact hollandaise sauce FOR my entire life. my super awesome step-dad, captain dave, is an amazing cook and makes the best eggs Benedict complete with the best hollandaise, which i have learned is adapted from Mark bittman's "how to cook everything". convenient, since I own that cookbook. thanks mom!
okay sorry... apparently I'm trying to see how many tangents I can get into ONE BLOG POST. count is at three, back to hash... this hash is "especially " hash-y because we have TWO KINDS OF POTATOES: red skin potatoes and sweet potatoes. double the yum (hence the title of this post). then baby spinach adds a refreshing green element that we coat with creamy amazing hollandaise plus a poached egg.
poached eggs are so FUN. i think it's fascinating how they just float and cook in boiling water. nerd alert. but yeah, it's totally cool and magical. the kitchn taught me how to poach an egg and I've never done it wrong since. so if you've never poached an egg, you need to get on that ASAP because they are quickly becoming my favorite type of egg; therefore, you'll likely see them on here a lot and you'll need to know how to cook them properly... see here and don't forget the vinegar. you're welcome.
double potato hash with poached eggs and hollandaise
yield: 4 servings
calories: it's brunch... don't worry about it
total time: a little less than one hour
2.5 cups washed and diced red skin potatoes (about ~1¼ pounds; peeling is optional)
2.5 cups washed and diced sweet potatoes (about ~1¼ pounds; peeling is optional)
2 tablespoons extra virgin olive oil
1 tablespoon cumin
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 tablespoon garlic powder
1 tablespoon rice vinegar
2 cups baby spinach
½ cup unsalted butter
3 egg yolks
½ teaspoon sea salt
¼ teaspoon cayenne pepper
2-4 tablespoons freshly squeezed lemon juice (to taste)
1. preheat oven to 450 degrees Fahrenheit
2. in a large bowl, combine diced potatoes (both kinds), olive oil, cumin, sea salt, pepper, and garlic powder. toss to coat the potatoes with oil and spices.
3. line a baking sheet with parchment paper then spread the potatoes out on the sheet so that they are in one even layer.
4. roast the potatoes until they are brown, crispy and cooked through... about 30-35 minutes.
5. while the potatoes are roasting, make your hollandaise sauce (instructions below).
6. after the hollandaise sauce is made, start the egg poaching process! you should follow these instructions if you haven't poached an egg before. i would start boiling your water when the potatoes have about 5 minutes left.
7. once the potatoes are cooked to your liking, remove them from the oven and place in a large bowl with the 2 cups of baby spinach. mix the spinach and potatoes together and let sit for several minutes so the spinach can wilt slightly (you should now start poaching your eggs in the water that is hopefully boiling from step 6).
8. to serve, divide potato spinach mixture evenly between four shallow bowls or plates then top with one poached egg and a generous drizzle of hollandaise sauce!
1. in a small sauce pan over low heat, melt butter. do not let it brown. remove from heat once melted.
2. combine egg yolks, sea salt, cayenne pepper, and lemon juice (start with 2 tablespoons) in a blender and blend at a slow speed. slowly drizzle the melted butter into the blender until it's totally incorporated into the sauce and the sauce has thickened.
3. taste and add more lemon juice, sea salt, and/or cayenne pepper if needed.
4. transfer hollandaise sauce to a container and keep warm until hash is ready.
happy monday friends!
you should totally buy these ingredients during the week and make this over the weekend, you won't regret it! :)