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- Italian Sausage Hash Eggs Benedict with Parmesan Hollandaise Sauce Author: Barry C. Parsons Recipe type: Breakfast/Brunch
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%201-2%20tbsp%20lemon%20juice%20%C2%BD%20cup%20hot%20melted%20butter%202%20-%203%20tbsp%20finely%20grated%20Parmesan%20cheese%3C/p%3E%3Cp%3EHeat%20about%20%C2%BD%20inch%20of%20canola%20oil%20in%20a%20cast%20iron%20pan%20over%20medium%20heat%20and%20add%20the%20diced%20potatoes.%20Cook%20until%20golden%20brown%20and%20crispy,%20turning%20occasionally%20to%20brown%20them%20evenly.%20Remove%20from%20the%20oil,%20lightly%20season%20with%20salt%20and%20hold%20in%20a%20warm%20oven%20until%20ready%20to%20serve.%20Melt%20the%203%20tbsp%20butter%20in%20a%20saute%20pan%20and%20add%20the%20onions%20and%20garlic.%20When%20the%20onions%20begin%20to%20soften,%20add%20the%20Italian%20sausage%20in%20small%20pieces%20and%20continue%20to%20saute%20until%20the%20sausage%20is%20fully%20cooked.%20Toss%20the%20cooked%20sausage,%20onions%20and%20garlic%20with%20the%20already%20prepared%20hash%20browns.%20In%20a%20blender%20combine%20the%20egg%20yolks,%20mustard%20and%20lemon%20juice%20for%20only%20a%20few%20seconds.%20With%20the%20blender%20on%20medium%20speed,%20slowly%20pour%20in%20the%20hot%20butter%20in%20a%20thin%20stream.%20The%20sauce%20should%20thicken%20quite%20quickly.%20Pulse%20in%20the%20Parmesan%20cheese%20at%20the%20end.%20Pour%20into%20a%20bowl%20and%20keep%20the%20bowl%20warm%20in%20a%20warm%20water%20bath%20while%20preparing%20the%20other%20components%20of%20the%20Eggs%20Benedict.%20Serve%20poached%20eggs%20on%20top%20of%20the%20hash%20and%20top%20with%20the%20Hollandaise%20sauce%20immediately%20before%20serving.%20%203.2.2925%3C/p%3E){kind=link}