Hey guys! Long time no see 🙂 we’re in that weird holiday phase where Christmas has come and gone but I’m not sure what day it is. What I do know is that with all these mornings off from work a delish breakfast is definitely mandatory!
For more breakfast recipes click here!
Ingredients
Hash
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Paprika
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 4 cups Diced Potatoes
- â…“ cup Chopped Onion
- 1 cup Chopped Green,
- Yellow, Red Bell Pepper
- ½ cup Shredded Cheddar
- Cheese
- 4 Eggs
- Breakfast Meat of
- Choice Chopped
Blender Hollandaise
- Sauce
- 3 Egg Yolks
- 1 tbsp Lemon Juice
- Pinch Of Salt (to taste)
- ½ cup Melted Butter
- Pinch of Paprika
Instructions
- Preheat oven to 425.
- Dice peppers and onions, sauté with 1 tbsp of butter until tender and set aside.
- Wash potatoes and dice into home fries. Cook in hot skillet with 1 tbsp butter and cooking oil. Start on high heat and reduce to low after a 2-3 minutes.
- Once potatoes begin to cook add paprika, onion powder, garlic powder, pepper, and salt to taste.
- Cook until potatoes are fork tender, they should develop a nice crust on the outside.
- Remove potatoes from skillet and add chopped meat of choice.
- Next add Sautéed veggies and potatoes back to the skillet and stir everything to combine.
- Create small pockets/nests for eggs. Crack eggs into the hash and place in the oven.
- Bake for 15 to 20 minutes until whites set or yoke is semi set (depends on your preference).
- While the hash is cooking make your blender Hollandaise. Add 1/2 cup of butter to a skillet and allow to Melt. Careful not to brown or burn.
- In a blender add three egg yolks, a pinch of salt, and lemon juice. Blend until well combined.
- Slowly add butter in a slow stream while blender is blending. * if hollandaise is too thick add a bit of water to thin it out*
- Once hash is finished cooking drizzle hollandaise over the top and garnish with fresh parsley or cilantro and a sprinkle of paprika.
- Enjoy!
