Sausage Hash with Poached Egg & Hollandaise Sauce
  This sausage hash is perfect for breakfast, brunch or even supper!  It’s a hearty, comforting and an absolutely delicious way to start the day.  Definitely a must try! If you are not a fan of hollandaise sauce this works just as well with a fried egg on the top.
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 500 g new potatoes (halved or quartered dependent on the size)
  • 2 tbsp olive oil
  • 1 red onion (peeled & sliced)
  • 400 g your favourite sauasages - I used caramelised onion (sliced into bite-sized pieces)
  • 1 tsp chilli flakes
  • 1 handful of flat leaf parsley (chopped)
  • sea salt & pepper (freshly ground)
    • For the Hollandaise sauce
  • 2 medium eggs (yolks only)
  • 1 good squeeze of 1/2 lemon
  • 125 g butter (melted)
  • sea salt & white pepper
    • For the poached eggs
  • 1 tbsp white wine vinegar
  • 2 large free range eggs
Instructions
  1. Cook the potatoes in boiling salted water until tender. Drain and set aside.
  2. Meanwhile over a heat the olive oil over a medium heat in a large frying pan and fry the onion until it starts to soften. Now add the sausages and cook for a few minutes.
  3. Add the potatoes and fry everything together for about 10 - 15 minutes until the sausages are golden and the potatoes are starting to crisp. Sprinkle over the chilli flakes and parsley, season to taste and toss together. Set aside in a warm oven.
  4. To make the hollandaise, place the egg yolks, lemon juice and 1/2 tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.
  5. To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling. Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.
  6. To serve, divide the sausage hash between two plates, top with a poached egg and spoon over the hollandaise sauce. Enjoy!