Spicy Chorizo Potato Hash Eggs Benedict with Zesty Cilantro Hollandaise
Prepare to transform your brunch experience with a dish that takes the beloved Eggs Benedict to an entirely new level. Forget the ordinary; this recipe introduces a vibrant, flavor-packed Chorizo and Potato Hash, beautifully topped with perfectly poached eggs, and finished with a creamy, zesty Cilantro Hollandaise sauce that will tantalize your taste buds. This is more than just breakfast; it’s a culinary adventure, perfect for a special weekend treat or impressing guests.
The Evolution of a Classic: From Culinary School to Your Kitchen
My journey with Eggs Benedict began over five years ago, during my second week of professional culinary school. I vividly remember the mix of anticipation and apprehension as I stared at the whiteboard, where our daily menu was listed. The word that both excited and intimidated me stood out: hollandaise sauce. My chef instructor had a particular way of describing it – “the sauce that smells fear…” This phrase perfectly captured the anxiety many aspiring chefs (and home cooks) feel when attempting this notoriously delicate emulsion.
Traditionally, Hollandaise sauce is the crowning glory of Eggs Benedict, a quintessential American breakfast dish. The classic version features toasted English muffin halves, usually topped with Canadian ham or bacon, velvety runny poached eggs, and a generous drizzle of that rich, buttery sauce. Hollandaise itself is a magnificent concoction made from raw egg yolks, clarified butter, lemon juice, a hint of cayenne pepper, and salt. If you’re cautious about using raw egg yolks, I strongly recommend sourcing high-quality, fresh eggs from a local farmer’s market or opting for pasteurized eggs to ensure peace of mind.
While I appreciate the timeless appeal of a classic Eggs Benedict, my palate has always gravitated towards more innovative and modern interpretations. This Chorizo Potato Hash Eggs Benedict is a direct result of that preference, inspired by a cherished breakfast spot in the DC area (which, sadly, has since closed its doors). The idea sparked from a desire to replace the conventional English muffin with a crispy, savory potato hash. And why stop there? Instead of the traditional lemon-based hollandaise, my version introduces the bright, tangy kick of lime juice as the main acid and the fresh, herbaceous notes of cilantro. The result is utterly delicious and surprisingly refreshing.
Crafting the Hearty Chorizo Potato Hash
The foundation of this extraordinary Eggs Benedict is the incredibly flavorful chorizo potato hash. This isn’t just a simple side; it’s a star in its own right, designed to offer a dynamic texture and a depth of flavor that perfectly complements the rich eggs and sauce. We start by sautéing aromatic ingredients like onion and poblano pepper until they are sweet and lightly caramelized, forming a delicious base. To truly elevate the hash, we introduce a blend of robust spices: ground ancho chile powder, earthy cumin, and fragrant dried oregano. These spices infuse the vegetables with a warm, complex, and subtly smoky flavor profile that sets the stage for what’s to come.
Instead of relying on traditional bacon or ham, this recipe proudly features one of my absolute favorite pork sausages: spicy bulk chorizo. The chorizo adds an irresistible savory depth and a delightful kick of heat, creating a more adventurous and satisfying alternative. Its rendered fats also contribute to the incredible crispness of the potatoes, ensuring every bite is packed with robust flavor. This hearty, spicy potato hash is then crowned with perfectly poached eggs and our signature cilantro hollandaise sauce, creating a harmonious blend of textures and tastes.
The Secret to Perfect Poached Eggs, Every Time
For those who may feel intimidated by making homemade hollandaise, rest assured, I’m here to guide you through the entire process. But before we tackle the sauce, let’s perfect the poached eggs. Poaching eggs can seem daunting, but with a few simple tricks, you’ll be making restaurant-quality eggs at home. In the recipe below, I’ve also included invaluable instructions on how to hold poached eggs for a crowd. This professional technique involves poaching the eggs in batches and then carefully transferring them to a warm water bath.
If you’ve ever wondered how bustling restaurants manage to prepare hundreds of perfectly poached eggs daily without a hitch, this is their secret. This method ensures your eggs remain warm, perfectly cooked, and ready to serve, even when preparing a large brunch for family and friends. You’ll be amazed at how well this simple technique works, allowing you to focus on other components of your meal without stressing about egg timing.
Demystifying the Cilantro Hollandaise with a Blender
The most common hurdle when making hollandaise is achieving a stable emulsion and preventing it from “breaking.” Traditionally, this required careful whisking over a double boiler, a method that can be finicky and nerve-wracking. However, modern kitchen technology comes to our rescue! A high-speed blender (like a Vitamix or Blendtec) is the ultimate game-changer, making this task quick, easy, and virtually foolproof. It takes most of the fear out of preparing homemade hollandaise sauce, allowing even novice cooks to achieve a beautifully smooth and creamy consistency.
To ensure your success, it is of the utmost importance that you follow the instructions and guidelines in the recipe precisely. Timing and sequencing are critical for a dish with multiple components, especially when dealing with time-sensitive elements like poached eggs and hollandaise sauce. Coordinating the preparation of the hash, the eggs, and the sauce will lead to a perfectly executed and wonderfully warm meal.
While this Chorizo Potato Hash Eggs Benedict with Cilantro Hollandaise recipe demands a little more planning and effort than your everyday breakfast, the sensational flavors and gourmet presentation are absolutely worth it. It’s the ideal dish for a leisurely weekend brunch, a special celebration, or a delightful way to treat your family and friends when they come to visit. Prepare to impress and savor every magnificent bite of this elevated brunch masterpiece!
Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise
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Ingredients
Chorizo Potato Hash:
- 4 medium Yukon gold or red potatoes cut into ½-inch or ¾-inch dice
- kosher salt
- 2 tablespoons extra virgin olive oil divided, plus more as needed
- 8 ounces bulk chorizo sausage or sausages, casings discarded
- 1 medium onion small dice
- 1 poblano pepper stem and seeds removed, small dice
- 1 large garlic clove finely chopped
- 1 teaspoon ground ancho chile powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- freshly ground black pepper
Poached Eggs:
- kosher salt
- 1-2 teaspoons white vinegar
- 8 large eggs
Cilantro Hollandaise:
- 8 tablespoons (4 oz; 115 g) unsalted butter
- 4 large egg yolks
- 1 tablespoon + 1 teaspoon (20 mL) fresh lime lime juice
- 1 teaspoon water
- ¼ cup packed fresh cilantro leaves plus more for garnish
- ground cayenne pepper to taste
- kosher salt
Instructions
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Prepare and cook the hash: Place the diced potatoes in a large saucepan and fill with cold, salted water. Bring to a boil, reduce the heat to a simmer, and cook the potatoes until just barely fork tender, about 3 to 4 minutes. They will be sauteed later, so you do not want them to be cooked through completely. Drain the potatoes in a large colander and leave them draining until ready to use (you want the potatoes to be as dry as possible before sautéing).
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Meanwhile, heat 1 tablespoon (15 mL) of olive oil in a large cast-iron skillet over medium-high heat. Add the chorizo sausage and cook, breaking the sausage apart into small pieces, until crispy and caramelized, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon, leaving any rendered fat in the skillet.
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Add the chopped onion and poblano pepper to the pan, sprinkle lightly with salt, and sauté over medium heat until translucent and lightly caramelized, about 6 to 8 minutes. Add the garlic and sauté for another 30 seconds or so, stirring frequently. Transfer the sautéed vegetables to the bowl with the cooked chorizo sausage.
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Heat the remaining tablespoon (15 mL) of olive oil in the cast-iron skillet over high heat. When the pan is very hot, add the par-boiled potatoes, spreading them into an even, thin layer in the pan (avoid over-crowding the pan, sautéing them in batches if necessary). Add more oil as necessary.
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Sauté the potatoes, tossing and flipping until caramelized on all sides, about 12 to 15 minutes. Add the ground ancho chile powder, cumin, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper. Before serving, add the sauteed vegetable and chorizo mixture back into the pan and stir gently to combine. Keep warm until ready to serve.
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As the potatoes are finishing cooking, prepare the poaching water: Fill a medium saucepan with salted, cold water. The water should reach about 2 inches up the sides. Add the vinegar. Heat the water over high heat until small bubbles begin to form at the bottom of the pan.
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Break one egg at a time over a fine-meshed sieve set over a bowl. Allow any loose egg whites to fall away into the bowl – this will eliminate any loose whites from disintegrating in the cooking water and result in clean, tight poached eggs. Carefully transfer the egg into a small ramekin or cup (if your eggs are extremely fresh, you can skip straining them). Repeat with three more eggs (placing each into its own ramekin/cup). Note: I like to poach, at most, four eggs at a time; if you are not experienced with poaching eggs, I recommend starting with two eggs at a time.
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Meanwhile, fill a large, shallow mixing bowl halfway with very hot tap water (this will be used to hold the poached eggs and keep them warm before serving). Set aside.
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Once bubbles begin to the rise to the surface (a very, very slow simmer) of the saucepan, slowly and gently tip each ramekin, one at time, into the pan – allowing the edge of the ramekin to touch the surface of the water. Set a kitchen timer for 4 minutes. After 30 seconds or so, use a spoon to gently flip the eggs. The eggs are ready when the whites are firm and the yolks feel soft when touched. Transfer the poached eggs with a slotted spoon to the bowl of hot water to keep warm as you cook the remaining eggs.
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Prepare the hollandaise sauce: Once the eggs are poached (and they are keeping warm in the hot water), place the butter in a small saucepan – alternatively, you can melt the butter in a microwave – and melt over medium-low heat until lightly bubbling. In a high-powered blender, combine the egg yolks, lime juice, and teaspoon of water. Blend over high speed for 30 seconds or so, until pale yellow. As the blender is running on high, slowly pour in the melted, hot butter in a very, very thin stream, allowing the mixture to emulsify. Add the cilantro leaves and a pinch of ground cayenne, and continue to blend for another 30 to 45 seconds, or until thickened and pale green in color. Season to taste with salt and blend to combine. The hollandaise will thicken considerably as it cools, so it’s best to serve it immediately – if it gets too thick, you can loosen and re-emulsify it with a small spoonful of warm water.
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Assemble: Remove and transfer the poached eggs from the warm water bath to a plate lined with a paper towel. Serve the hash, top with poached eggs, and a generous spoonful of cilantro hollandaise sauce. Garnish with cilantro leaves and serve immediately.