21 Jan Sriracha hollandaise breakfast hash!

This is by far our favourite breakfast! Why?! Because it’s AWESOME! IMG_0157

Here is what you will need for the hash:

  • 1 cup of diced (1cm) sweet potato
  • 1 cup of diced (1cm) potato
  • 1/2 cup diced onion
  • 1/2 cup diced (1cm) sweet pepper (any colour)
  • 3 slices of bacon, cut in 1cm strips

Prepare all you ingredients and lay them out on your cutting board. This is called “Mise en place” !

Pre heat your oven at 400’F, and pre heat a pan with a little olive oil in it.


Once it is hot, add the pieces of bacon. Once they are half cooked, add sweet and regular potatoes to the pan. Do NOT drain the bacon fat! C’MON! Thats liquid gold right there, just go to the gym after breakfast, get over it! :p Let all those goodies hangout in there for a couple minutes until your potatoes brewed a little. Then add the green pepper. Salt and pepper to taste!

Now Richard and I use an oven safe pan that we just throw in the over as is. If you don’t have one, just toss the hash in an oven safe container and let it work its magic until the rest of your components are ready!


Sriracha hollandaise:

  • 4 egg yolks (yeah, that’s right, nothing healthy about this one)
  • 1/2 cup of melted non-salted butter
  • 1/2 table spoon of freshly squeezed lemon juice
  • Salt to taste
  • 2 teaspoons of Sriracha sauce (We call is kawck sauce!)

Now this one is a little more tricky, and you don’t absolutely need hollandaise with this hash. You can have the hash with beautiful runny poached eggs and it’ll make your tummy very happy! But you have to try it out!


You have to make a double boiler… take a sauce pan, put an inch or so of water in the bottom, bring it to a simmer. SIMMER, not boil…. of else you will end up with lemony scrambled eggs… GROSS! Now, in a large stainless steel bowl, put all 4 egg yolks, whisk them like you mean it with the lemon juice. Whisk fast and hard until the mixture doubles in volume. Put your stainless steel egg and lemon mixture on top of the SIMMERING water pot and whisk, DONT STOP, slowly….very slowly, drizzle the melted butter in the egg mixture. You will notice the sauce thicken and fluff up.


Keep an eye on the water underneath your bowl, don’t let it boil. Keep whisking until you have a sauce-like consistency. Take it off the heat, whisk in your Sriracha and salt.

**When Richard and I make this recipe, we find it a little thick sometimes. Just add a drizzle of lukewarm water and it will loosen up. **

Set your hollandaise in a warm, not hot, area until ready to use!

Soft poach 2 or 3 eggs (one for me, 2 for him). Take the hash out of the oven, taste it, season it if needed. You could pan fry eggs, but lets face it, poached is way better!!!

Stack some hash on a plate, gently set your soft poached egg on top, drizzle a couple spoonfuls of that hollandaise and top with fresh cracked pepper and green onions if you’d like!

Damn! DAMN thats some tasty breakfast! Time for a nap now!



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