Boy oh boy, do I have something lovely to share with you all today!
This hash. OMG. It’s the stuff of dreams. And I’m hoping you’ll make it ASAP.
Here’s the thing, I intended to share this with you all last week as a possible Mother’s Day brunch idea, but life got in the way and I couldn’t get my act together enough to get it done. Apologies. Ya know what, though? Keep this one in your back pocket for Father’s Day next month. I tell ya, everyone will love this dish.
This hash is kind of a hybrid dish. It’s potato hash meets eggs benedict meets spring veggies. And I don’t know why I didn’t think to marry those things prior to now. I’m certainly going to be using this as the base for many brunches and special breakfasts to come.
This recipe starts with bacon. And we all know that only something fantastic can come from that. We render the bacon until it’s crispy and then cook the potatoes and other veg in the bacon drippings. Are you drooling yet?
We’ve got buttery Yukon Gold potatoes (my personal fave), perfect spring asparagus, sweet peas, and a handful of greens for good measure. Once they have all cooked and gotten to know each other, we top the skillet off with poached or fried eggs and a generous drizzle of the most delicious hollandaise ever.
We’re doing this.
I am a huge dill lover. I love it’s naturally briny and sort of tangy flavor, and it pairs so well with soooo many things. I think I’ve mentioned this before, but I just recently (like, within the last couple years) started cooking with fresh dill. I can’t quite figure out why it took me so long to get on board. I love anything pickled, especially when dill is involved. It’s one fresh herb I’ve fallen madly, deeply in love with.
Which is why I added it to my hollandaise!
It seemed like a natural fit. Dill goes well with potatoes. And eggs. And all the veggies. And it certainly belongs in hollandaise. That’s my story and I’m sticking to it.
Hollandaise is such a treat. For those that don’t know, it’s basically a sauce made up mostly of egg yolks and melted butter. Not exactly light fare. The good news is that a little bit goes a long way. You only need a drizzle of it! It’s so luscious and rich but so flavorful. I love it, and if eggs benedict is on a menu, I almost always order it. It just feels…special.
I do recommend serving the hollandaise on the side of this hash, so everyone can add as much or as little as they want. It can quickly go from decadent to over the top. Not that I shy away from the stuff myself, but you know, not everyone wants their hash and eggs drowning in hollandaise.
This is the ideal dish for treating someone or celebrating a special occasion. While all the techniques are simple, the dish does take some time from start to finish (which always seems to be the case when potatoes are involved). That’s why I opted for sunny side up eggs instead of poached, just because they are slightly easier to make and take less time (no water boiling involved). If you do decide to poach your eggs, more power to you. I’m sure it would be faaaaantastic.
Despite the time the recipe takes, the hollandaise is made in a blender, which takes the fuss out of it completely. I will never make it any other way. SO easy! You just want to make sure that you make the hollandaise during the last stages of cooking (when you’re cooking your eggs, for example). You want to serve hollandaise fresh and still warm from the blender. If it sits for too long, it can get really thick and weird on you. So, I recommend saving that step for last.
When it is finally time to sit down to eat this meal, I promise you you’ll think it was all worth it. It’s gorgeous (so much green!), decadent, and completely delicious.
4 slices bacon, diced
1 tablespoon olive oil
1 small onion, diced
1 lb Yukon Gold potatoes, cut into ½-inch dice
1 bunch of asparagus, trimmed and cut into 1-inch pieces
1 cup of baby spinach or arugula
1 cup frozen green peas
Fresh chives or dill, for serving
Poached or fried eggs, for serving
3 large egg yolks
Juice of 1 lemon
¼ cup fresh dill, chopped
1 stick of butter, melted and still warm
Salt and pepper
Preheat the oven to 425°F. Heat a large oven-safe skillet over medium heat and add the bacon. Cook until the bacon is crispy and rendered. Remove with a slotted spoon and set aside.
Add the olive oil to the drippings and then add the onion. Cook for a couple minutes and then add in the potatoes. Stir well to mix everything and then place the skillet in the oven.
Bake for 25 minutes, tossing and stirring a few times, or until the potatoes are begin to turn golden and crisp.
Add the asparagus to the skillet and toss to combine. Return the skillet to the oven for another 10 minutes, or until everything is tender.
Remove the pan from the oven and carefully stir in the greens and the peas. The residual heat from the pan with wilt the greens and defrost the peas.
Garnish with herbs. Pan fry or poach a few eggs and place on the top of the hash in the skillet. Serve with the dill hollandaise drizzled over top or on the side.
Place the egg yolks in a blender and juice in half the lemon. Add a pinch of salt and then blend the mixture on high to thoroughly blend everything.
With the blender running, carefully and very slowly stream in the warm (not hot!) butter.
The sauce should emulsify and thicken after all the butter is incorporated and the blender runs for a few seconds more.
Add in the dill and pulse the blender a few times to incorporate.
Season, to taste, with salt and pepper.
Serve immediately with the hash and eggs.