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Hollandaise Hash Bowl: The Ultimate Brunch Dish

This is a recipe I came up with by basically throwing together some leftovers and getting influenced by a breakfast I had at a local restaurant. I am not sorry to say my version is five different shades of awesome.

As you’ll find out, this dish combines several staples of a fancy breakfast and is perfect for a brunch. If you want to impress some relatives or your new boyfriend/girlfriend, this will do the trick.

This recipe serves two people and is easy to make. It’s basically three layers:

  • Potato hash
  • Scrambled eggs
  • Hollandaise sauce

Potato hash

  • 2 cups cooked potatoes, cubed
  • 1 small onion, finely diced
  • 1 cooked sausage, finely diced
  • 1 teaspoon butter
  • Salt and pepper

If you have a food processor, now is the time to use it.

Chop your onion, reserve.

Chop your sausage, reserve. I used a cheddar hot dog sausage but you can use any type you have on hand. Chop it until it becomes only slightly larger than bacon bits.

Put butter in a pan and add your potatoes, onions, and sausage.

Add salt and pepper.

Mix well and cook over medium low heat until the potatoes are slightly crispy on the outside. By the time you’re done, it onions will be cooked and everything will be warm and crispy.

Hollandaise sauce

Prepare the sauce. You can do one from an envelope; Knorr brand is usually good. However, here is a superduper easy way to make one in minutes using a blender. The following will give you six servings so you’ll have leftovers for other dishes. Trying to do half this sauce recipe will not work because there won’t be enough substance in your blender. You’ll need:

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (optional)
  • 1/2 cup butter

Put the egg yolks, mustard, lemon juice and hot sauce in the blender. Place the lid on (because cleaning sucks) and blend for about 5 seconds.

Place the butter in a microwave-safe dish. Heat butter in the microwave for about one minute, until it’s completely melted and hot.

Go back to the blender and set it on high speed.

Pour the butter into the egg yolk mixture in a thin stream. It will thicken almost immediately. Boom, you have hollandaise sauce!

If you made this in advance, you can keep the sauce warm until serving by placing the blender container in a pot of hot water.

Scrambled eggs

  • 2 eggs (count one per person)

Using the pan you used for the potato hash (in order to capitalize on the previous flavor), crack your eggs in and scramble the living bejeezums out of them.

Cook until desired doneness. I personally like my scrambled eggs soft and slightly gooey.


In a soup bowl, put half your potato hash.

Scoop a tablespoon of sauce over it.

Drop half your eggs (the equivalent of one egg) over.

Season with salt and pepper, to taste.

Add more sauce, two tablespoons or so.

Voila! It doesn’t seem like a lot but trust me, this is a rich and filling meal. You can use the leftover sauce for Eggs Benedict or on veggies for dinner. The potato hash is simply amazing by itself or with a ham steak.


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