Elevate Your Brunch: Savory Chorizo Potato Hash Eggs Benedict with Zesty Cilantro Hollandaise
Classic eggs Benedict gets a vibrant, flavorful upgrade with this innovative recipe featuring a hearty Chorizo and Potato Hash, perfectly poached eggs, and a creamy, zesty cilantro hollandaise sauce. It’s a restaurant-quality breakfast or brunch experience you can easily recreate at home.
My culinary journey truly began over five years ago, during my second week of professional culinary school. That week marked a significant milestone: preparing my very first eggs Benedict completely from scratch. I remember arriving early to class, a mix of eagerness and apprehension bubbling within me as my eyes scanned the whiteboard for the day’s menu. There, emblazoned in bold, was the notorious, sweat-inducing word that strikes both fear and excitement into the hearts of aspiring chefs: hollandaise sauce.
My chef instructor, with a knowing smirk, had his own memorable moniker for it: “the sauce that smells fear.” And he wasn’t wrong. Mastering hollandaise is a rite of passage, a delicate dance of emulsification that demands precision and confidence. Yet, the reward – a rich, velvety sauce – is undeniably worth the effort.
Understanding the Classic: Eggs Benedict and Hollandaise
Traditionally, hollandaise sauce is the crowning glory of classic eggs Benedict, a beloved American breakfast. This iconic dish typically consists of toasted English muffin halves, layered with savory Canadian ham or crisp bacon, topped with perfectly runny poached eggs, and generously draped in that luxurious hollandaise sauce. It’s a symphony of textures and flavors – the crunchy muffin, the salty meat, the yielding egg yolk, and the creamy, tangy sauce.
Hollandaise itself is one of the five mother sauces of French cuisine, a magnificent creation made from raw egg yolks, clarified butter, a touch of lemon juice, a pinch of cayenne pepper, and salt. Its silky texture and rich flavor come from carefully emulsifying fat (butter) into an aqueous base (egg yolks and lemon juice). If you’re a bit hesitant about using raw egg yolks, rest assured that sourcing high-quality, fresh eggs from a local farmer’s market or opting for pasteurized eggs can alleviate any concerns, ensuring both safety and superior taste for your homemade hollandaise.
A Modern Twist: Reinventing a Brunch Favorite
While I appreciate the timeless elegance of classic eggs Benedict, my culinary spirit has always leaned towards exploring more creative and contemporary interpretations. This particular chorizo hash eggs Benedict recipe was born from inspiration found at one of my favorite breakfast spots in the DC area, a place I fondly remember, though it has since closed its doors. The memory of their innovative dishes sparked the idea for a new kind of Benedict, one that delivers bold flavors and satisfying textures.
The foundation of this exciting variation is a crispy potato hash – a departure from the traditional English muffin, offering a more substantial and flavorful base. Instead of adhering strictly to a classic hollandaise, my version takes a vibrant turn. It uses fresh lime juice as the primary acid, lending a brighter, more aromatic tang, and incorporates fresh cilantro, infusing the sauce with a herbaceous, almost zesty dimension that perfectly complements the spicy hash. This cilantro hollandaise is truly a game-changer, transforming the entire dish into something utterly delicious and unforgettable.
Building the Flavor: The Hearty Chorizo Potato Hash
To infuse the hash with deep, layered flavors, we incorporate sautéed onion, poblano pepper, and a fragrant blend of ground ancho chile powder, cumin, and dried oregano. These ingredients elevate the simple potato hash, moving it far beyond a mere side dish to become a star component of the Benedict. Why should English muffins have all the fun, right? This hash offers a robust and spicy foundation that perfectly cradles the poached eggs and rich hollandaise.
Instead of the usual bacon or ham, I opted for one of my absolute favorite pork sausages: spicy bulk chorizo. Its rich, piquant flavor and incredible fat render beautifully, contributing unparalleled depth and a satisfying kick to the potato hash. The combination of crispy potatoes, savory chorizo, and aromatic vegetables creates a truly irresistible base. This hearty, spicy potato hash is then crowned with perfectly poached eggs, their runny yolks ready to mingle with the creamy sauce, and a generous drizzle of our unique cilantro hollandaise sauce.
Mastering the Components: Poached Eggs and Hollandaise
If you’ve never ventured into making homemade hollandaise, fear not! I’m here to guide you through every step of the process. While it might seem daunting, especially with its reputation, modern kitchen tools can make it remarkably straightforward. The trickiest part to making hollandaise is achieving a stable emulsion and preventing it from “breaking.” This is where a high-speed blender (like a Vitamix or Blendtec) becomes your best friend. It makes emulsifying the ingredients quickly and effortlessly, virtually eliminating the fear often associated with homemade hollandaise sauce.
Furthermore, in the detailed recipe instructions below, I’ve included invaluable tips on how to *hold* poached eggs for a crowd. This professional technique involves poaching eggs in batches and then transferring them to a warm water bath. It’s a secret weapon used by restaurants to prepare hundreds of perfect poached eggs daily. Once you try it, you’ll be amazed at how well it works, allowing you to serve multiple guests without the last-minute scramble.
For success with this recipe, it is of the utmost importance to follow the instructions and guidelines precisely. This is particularly essential for dishes that involve more time-sensitive components, such as delicate poached eggs and the temperamental hollandaise sauce. Synchronizing the preparation of each element ensures that everything comes together beautifully, resulting in a perfectly executed dish.
While this recipe does require a bit more planning and effort than your average weekday breakfast, the results are spectacularly rewarding. It’s the perfect dish for a leisurely weekend brunch, a special occasion, or when family and friends are visiting and you want to truly impress them with your culinary skills. The vibrant flavors and luxurious textures make it an ideal centerpiece for any memorable meal.
Imagine serving a plate adorned with crispy, spicy chorizo potato hash, topped with a glistening poached egg, its yolk ready to burst, and a cascade of bright green cilantro hollandaise. Each bite offers a harmonious blend of textures – the crispness of the potatoes, the tenderness of the egg, and the velvety richness of the sauce – all balanced by the savory, spicy, and tangy flavors. It’s not just a meal; it’s an experience.
This Chorizo Potato Hash Eggs Benedict with Cilantro Hollandaise is a testament to how classic dishes can be reimagined with bold new flavors and techniques. It’s a celebration of brunch, a dish that invites you to savor every moment, from its preparation to the very last bite. Get ready to transform your brunch table and delight your taste buds with this unforgettable creation.
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: Begin by preparing the potatoes for the hash. Place the diced potatoes in a large saucepan and generously cover them with cold, salted water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cook the potatoes until they are just barely fork tender, typically about 3 to 4 minutes. It’s crucial not to cook them through completely, as they will be sautéed later to achieve that desired crispiness. Drain the potatoes thoroughly in a large colander and allow them to air dry as much as possible before proceeding to the sautéing step – dryness is key for a crispy hash.
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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 bulk chorizo sausage to the hot skillet. Cook, breaking the sausage apart into small, uniform pieces with a spoon, until it is beautifully crispy and caramelized, which should take approximately 5 minutes. Using a slotted spoon, transfer the cooked chorizo to a medium bowl, leaving any rendered fat and flavorful drippings in the skillet.
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Add the chopped onion and poblano pepper to the same skillet, sprinkling lightly with a pinch of salt. Sauté the vegetables over medium heat, stirring occasionally, until they become translucent and develop a light caramelization, about 6 to 8 minutes. Add the finely chopped garlic and continue to sauté for another 30 seconds or so, stirring frequently to prevent burning. Transfer these sautéed vegetables to the bowl with the cooked chorizo sausage, reserving the skillet for the potatoes.
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Heat the remaining tablespoon (15 mL) of olive oil in the cast-iron skillet over high heat. Once the pan is very hot, add the par-boiled potatoes, spreading them into an even, thin layer across the bottom of the pan. To ensure maximum crispiness, avoid overcrowding the pan; if necessary, sauté the potatoes in batches, adding more oil as needed to achieve a golden-brown crust.
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Sauté the potatoes, regularly tossing and flipping them, until they are caramelized and deeply golden brown on all sides, a process that typically takes 12 to 15 minutes. Once the potatoes are crispy, add the ground ancho chile powder, cumin, and dried oregano. Cook, stirring constantly, for about 30 seconds until the spices become fragrant. Season the hash generously to taste with kosher salt and freshly ground black pepper. Just before serving, return the sautéed vegetable and chorizo mixture to the pan and gently stir to combine everything. Keep the hash warm until ready to plate.
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As the potatoes are finishing cooking, prepare the poaching water: Fill a medium saucepan with cold, salted water. The water level should reach approximately 2 inches up the sides of the pan. Add the white vinegar, which helps the egg whites set quickly and maintain their shape. Heat the water over high heat until small bubbles just begin to form at the bottom of the pan – you’re looking for a very gentle simmer, not a rolling boil.
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To prepare your eggs for poaching, break one egg at a time over a fine-meshed sieve set over a bowl. This step allows any loose, watery egg whites to fall away, which is crucial for achieving clean, tight poached eggs that won’t disintegrate in the cooking water. Carefully transfer the strained egg into a small ramekin or cup. (If your eggs are extremely fresh and have very little loose white, you can often skip this straining step). Repeat this process with three more eggs, placing each into its own separate ramekin or cup. Note: For best results, I recommend poaching no more than four eggs at a time. If you are new to poaching, start with just two eggs at a time until you gain confidence.
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Meanwhile, prepare a warm holding bath for your poached eggs. Fill a large, shallow mixing bowl halfway with very hot tap water. This bath will keep the cooked poached eggs warm and perfectly textured until you are ready to serve. Set it aside within easy reach.
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Once the poaching water reaches a very slow simmer, with only small bubbles gently rising to the surface, slowly and gently tip each ramekin, one at a time, into the pan. Allow the edge of the ramekin to touch the water’s surface as you release the egg, minimizing splashing and helping it hold its shape. Set a kitchen timer for 4 minutes. After about 30 seconds, use a spoon to gently flip the eggs, which helps them cook evenly. The eggs are perfectly poached when the whites are firm and opaque, and the yolks still feel soft and yielding when gently touched. Using a slotted spoon, carefully transfer the cooked poached eggs to the bowl of hot water you prepared earlier to keep them warm while you poach any remaining batches.
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Prepare the hollandaise sauce: With the poached eggs keeping warm in their bath, begin the cilantro hollandaise. Place the unsalted butter in a small saucepan and melt it over medium-low heat until it’s lightly bubbling and fully liquid. Alternatively, you can melt the butter in a microwave-safe dish. In a high-powered blender, combine the large egg yolks, fresh lime juice, and the teaspoon of water. Blend these ingredients on high speed for approximately 30 seconds, or until the mixture becomes pale yellow and slightly thickened. While the blender is continuously running on high speed, slowly and steadily pour in the melted, hot butter in a very, very thin stream. This gradual addition allows the mixture to properly emulsify, creating a smooth, stable sauce. Once the butter is incorporated, add the packed fresh cilantro leaves and a pinch of ground cayenne pepper. Continue to blend for another 30 to 45 seconds, or until the sauce thickens to your desired consistency and turns a beautiful pale green color. Season to taste with kosher salt and blend briefly to combine. The hollandaise will thicken considerably as it cools, so it’s best to serve it immediately. If it becomes too thick, you can easily loosen and re-emulsify it by blending in a small spoonful of warm water.
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Assemble: To assemble your delectable Chorizo Potato Hash Eggs Benedict, gently remove the poached eggs from the warm water bath using a slotted spoon and transfer them to a plate lined with a paper towel to blot any excess water. Serve a generous portion of the warm chorizo potato hash onto individual plates. Carefully place two perfectly poached eggs on top of each serving of hash. Finally, spoon a luxurious and generous amount of the creamy cilantro hollandaise sauce over the eggs and hash. Garnish with a few extra fresh cilantro leaves for a burst of color and aroma, and serve immediately to enjoy this truly extraordinary brunch experience!