Eggs Benedict Hash
Eggs benedict hash will be the showstopper for your mornings! All the flavors of potatoes, onion, peppers, and ham sauced with Hollandaise sauce!
- 8 – Eggs
3 T – White Vinegar
- 2 LB – Red Potatoes
- 2 – Peppers, any color
- 1 – Onion
2 T – Olive Oil or Butter
2 T – Notorious P.I.G. Pulled Pork Rub
12 Oz – Ham
- 3 – Egg Yolks
2 t – Red wine vinegar
- 2 stick – Butter
1 t – Lemon Juice
- To Taste – Salt and Pepper
- Medium dice the potatoes and put them in a large skillet with the butter. Place over medium heat and cook for 12-15 minutes stirring/tossing often.
- While the potatoes are cooking, bring a pot of water to a rolling boil. Add a few TB of white vinegar.
- Medium dice the peppers, onions and ham. Add them to the skillet once the potatoes are mostly cooked and cook together. Season generously with Notorious P.I.G.
- Poach the eggs by cracking them gently into the boiling water. Use a slotted spoon to skim the water as needed, and to remove the eggs once they are done.
- Whisk together the egg yolks and vinegar until the yolks start to froth and are a bright yellow.
- Place the bowl over a pot of boiling water, whisking constantly until the yolks thicken. It is important to keep the heat temperate, so the yolks don’t scramble.
- Melt the butter.
- Once yolks are thick, remove from heat.
- Again, whisking constantly, slowly add the butter to the yolk mixture. The sauce will thicken significantly. If the butter starts to pool, stop adding and whisk vigorously until the sauce comes back together.
- Once the butter is fully incorporated, add lemon juice and season with salt and pepper as needed.
Build the plate with the hash on the bottom, followed by the poached eggs and then a drizzle of hollandaise sauce.