Feel like a light breakfast? I kid, I kid.
If you’re in the mood for a savory delight, this is the dish for you. I served this for brinner, or dinfast, whatever you call it. Breakfast for dinner. It would also do nicely for brunch-time a.m. eating. I had never made hollandaise before, but it’s quite simple. And the southern hash alone is to die for. I hope y’all have as much luck with this as I have.
- 2 large sweet potatoes, cubed
- 2 T fresh thyme
- 1-2 T EVOO
- 2-3 cloves garlic, minced
- salt and pepper to taste
- 1 lb chorizo
- 1 large onion, chopped
First, in a large bowl, combine the sweet potatoes, EVOO, thyme, garlic, salt and pepper until the taters are nice and coated. Place them on a cookie sheet and bake for 20-25 minutes at 350 in the oven. Make sure to flip the potatoes a couple times while they bake to make sure they cook thoroughly.
In the skillet, brown the chorizo and add the onions. Yuhum. Cook the onions in the chorizo until translucent. Once the potatoes are done, add them to the skillet and viola! Southern yummy hash. Keep warm while you make the hollandaise.
- 3 egg yolks
- 1/4 t Dijon mustard
- 1 T lemon juice
- dash Tabasco sauce (Or more to taste. I also added some cayenne, just a sprinkle)
- 1/2 cup butter, melted and really hot
If you have a double boiler, use that. Or, you can do like I did and create your own (shout out to Sy). In a sauce pan, fill the bottom around 1/4 full with water and place a bowl in the water. Warm up the water until it’s hot without boiling. In the bowl, whisk together the yolks, mustard, lemon juice and Tabasco sauce well. While you’re whisking, put the butter in a microwaveable measuring cup (the kind with a spout) and nuke it until its melted and piping hot. Pour it slowly into the yolk mixture while whisking quickly. You’ll see it thicken up. Keep the sauce heated so it doesn’t congeal while you’re making your eggs. Nobody likes congealed sauce. Nobody.
Finally, make your eggs. If you’re fancy pants, you can poach them. I like mine over easy, though, so that’s what I did for this recipe. Once your eggs are perfect, plate the hash first, eggs on top, covered in the hollandaise. Sprinkle some cayenne on top for show. Enjoy!