Double Potato Hash With Poached Eggs And Hollandais

Name: Double Potato Hash With Poached Eggs And Hollandaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hash; 2.5 cups red skin potatoes, washed and diced (~1 1/4 lbs; peeling optional); 2.5 cups sweet potatoes, washed and diced (~1 1/4 lbs; peeling optional); 2 tablespoons extra virgin olive oil; 1 tablespoon ground cumin; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon garlic powder; 4 large eggs; 1 tablespoon rice vinegar; 2 cups baby spinach; Hollandaise sauce; 1/2 cup unsalted butter; 3 large egg yolks; 1/2 teaspoon sea salt; 1/4 teaspoon cayenne pepper; 2-4 tablespoons freshly squeezed lemon juice (to taste)

Servings: persons

Hash
2.5 cups red skin potatoes, washed and diced (~1 1/4 lbs; peeling optional)
2.5 cups sweet potatoes, washed and diced (~1 1/4 lbs; peeling optional)
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon garlic powder
4 large eggs
1 tablespoon rice vinegar
2 cups baby spinach
Hollandaise sauce
1/2 cup unsalted butter
3 large egg yolks
1/2 teaspoon sea salt
1/4 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!
9
In a small sauce pan over low heat, melt butter. Do not let it brown. Remove from heat once melted.
10
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.
11
Taste and add more lemon juice, sea salt, and/or cayenne pepper if needed.
12
Transfer hollandaise sauce to a container and keep warm until hash is ready.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Hash, 2.5 cups red skin potatoes, washed and diced (~1 1/4 lbs; peeling optional), 2.5 cups sweet potatoes, washed and diced (~1 1/4 lbs; peeling optional), 2 tablespoons extra virgin olive oil, and more.

Yes, Double Potato Hash With Poached Eggs And Hollandaise Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Potato Hash With Poached Eggs And Hollandaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions