Italian Sausage Hash Eggs Benedict with Parmesan Hollandaise Sauce – garlic, onions and crispy fried potatoes together with Italian sausage, poached eggs and topped with a cheesy Hollandaise sauce.
This incredible sausage hash was inspired by a the contents of the fridge one evening when just Spouse and I were home alone for dinner. I know many readers of Rock Recipes love breakfast for dinner too. I’m not a big morning eater myself so my big breakfasts are normally had as late morning weekend brunches. A big cooked breakfast for dinner is also a big favourite in this house.
There was some uncooked Italian sausage in the fridge leftover from a spaghetti we had made the day before plus some really good pre-grated Parmigiano-Reggiano cheese that hadn’t been all used to top the pasta. I had the idea to flavour a Hollandaise sauce with the Parmesan and Spouse fancied some hash browns with her eggs so we threw it all together with some garlic and onions in what turned out to be one incredibly satisfying brunch dish. We enjoyed it so much that we are already planning to have it this weekend when the kids are around for brunch.
- 4-6 large potatoes peeled, washed and diced into large chunks
- Canola oil for frying
- 3 tbsp butter
- 1 medium red onion finely diced
- 2 cloves minced garlic
- 1 pound mild or spicy Italian sausage not in casings
- poached eggs
- 3 egg yolks
- 1/2 tsp yellow mustard or Dijon if you prefer
- 1-2 tbsp lemon juice
- 1/2 cup hot melted butter
- 2 - 3 tbsp finely grated Parmesan cheese
Heat about 1/2 inch of canola oil in a cast iron pan over medium heat and add the diced potatoes. Cook until golden brown and crispy, turning occasionally to brown them evenly.
Remove from the oil, lightly season with salt and hold in a warm oven until ready to serve.
Melt the 3 tbsp butter in a saute pan and add the onions and garlic. When the onions begin to soften, add the Italian sausage in small pieces and continue to saute until the sausage is fully cooked.
Toss the cooked sausage, onions and garlic with the already prepared hash browns.
In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
Pulse in the Parmesan cheese at the end. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict.
Serve poached eggs on top of the hash and top with the Hollandaise sauce immediately before serving.