1. 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.
2. Remove from the oil, lightly season with salt and hold in a warm oven until ready to serve.
3. 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.
4. Toss the cooked sausage, onions and garlic with the already prepared hash browns.

To prepare the quick Parmesan Hollandaise Sauce

1. In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
2. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
3. 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.
4. Serve poached eggs on top of the hash and top with the Hollandaise sauce immediately before serving.