- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 600
- Total Fat
- 34 g
- Saturated Fat
- 15 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 338 mg
- Sodium
- 1053 mg
To me, this is the ultimate brunch dish. It has all the things I crave at breakfast: crispy potatoes, sweet sautéed veggies, bacon, fried eggs and a delicious homemade hollandaise sauce. If hollandaise has intimidated you in the past, then you really need to try my version. It's made in the blender and couldn't be easier!
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 600
- Total Fat
- 34 g
- Saturated Fat
- 15 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 338 mg
- Sodium
- 1053 mg
Ingredients
Hash Browns:
Blender Hollandaise:
Miss Brown’s House Seasoning:
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Directions
- For the hash browns: Combine the cubed potatoes and salted cold water to cover in a medium saucepan. Bring to a boil, then cook until almost tender, about 6 minutes. Drain and spread in a single layer on paper towel-lined baking sheets to dry completely.
- Cook the bacon in a large cast-iron skillet until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate to cool, reserving the drippings in the skillet. Add the bell peppers, onions and 1 tablespoon House Seasoning to the skillet. Sprinkle with salt. Cook until the vegetables are tender, about 6 minutes. Add the potatoes and sprinkle with the remaining tablespoon House Seasoning. Sauté until the potatoes begin to brown and soften, 7 to 10 minutes. Reduce the heat to low and add the bacon and cheese curds. (They will soften as the mixture stands.)
- For the blender hollandaise: Combine the egg yolks, lemon juice, Dijon mustard, hot sauce and salt in a blender. Process until smooth. With the motor running, slowly add the hot melted butter in a steady stream, blending until the hollandaise is thickened and emulsified, about 2 minutes. Set aside.
- Heat the oil in a nonstick skillet over medium-low heat until hot. Add the eggs and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or to desired doneness. Transfer the eggs to the potato mixture in the skillet. Top with the hollandaise, chives and hot sauce to taste. Serve immediately.
Miss Brown’s House Seasoning:
Yield:
5 tablespoons
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
