Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise

🧂 Ingredients

• 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
• kosher salt
• 1-2 teaspoons white vinegar
• 8 large eggs
• 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

• 1 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).
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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. 
• 9 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.  
• 10 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.
• 11 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.

Nutrition Info