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1 (5-ounce) bag baby spinach
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In a heavy bottom skillet, brown sausage over medium heat.
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Add a little oil to the bottom of the pan if it sticks, add a little oil and break it up with the back of a wooden spoon.
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Cook until all the pink is gone.
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With a slotted spoon, remove the sausage from the skillet into a bowl.
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Remove the inside of the potatoes and place a bowl with the Parmesan.
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Mash with a potato masher until they are smooth.
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Add the egg, sour cream, 1/4 cup panko bread crumbs, and season with salt and pepper.
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Add sausage to the bowl with the potatoes and mix well.
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With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2-inch thick.
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Add 1 cup panko bread crumbs to a 13 by 9-inch casserole dish and add chopped parsley and stir to combine.
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Dredge croquettes through the panko mixture and repeat.
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Heat a heavy bottomed skillet over medium-high heat.
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Add enough oil to cover the bottom of the pan.
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Add the croquettes and saute until golden brown and crisp, about 6 minutes per side.
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Hold in a 200 degrees F oven while you prepare the eggs and hollandaise.
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For the Hollandaise Sauce:
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Add yolks, mustard and heavy cream to a blender.
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Blend until the egg yolks look light yellow and foamy about 1 minute.
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Keeping the blender on, slowly stream in the melted butter, making sure it emulsifies fully.
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Keep blending and add a pinch of salt and pepper, lemon juice, cayenne and hot sauce.
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Blend again until fully incorporated, then add chives at very end.
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Keep warm.
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For the eggs:
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Add oil to a non stick skillet over medium heat until hot.
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Add eggs and fry in batches until the whites are set and the yolks slightly runny.
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Season with salt and pepper.
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Lay a small handful of baby spinach on the serving dish and top with pork croquette.
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Top the croquette with the fried egg and ladle over the hollandaise sauce.
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Serve immediately.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
