Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
Home fries:
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) butter
- 6 red-skinned potatoes, skin on, parboiled, and then cut into cubes
- 2 onions, sliced thinly
- 2 red peppers, large diced
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) pepper
Blender hollandaise:
- 4 egg yolks
- ¼ cup (60 ml) lemon juice
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) white pepper
- 1 ¼ cups (300 ml) unsalted butter, melted and warm
- ½ teaspoon (2.5 ml) white pepper
To Serve:
- 8 breakfast sausages
- 4 eggs
- 1 1/3 cup (320 ml) cheese curds
- ¼ cup (60 ml) thinly sliced green onion
Method:
Make the home fries:
Heat the olive oil and butter in a large skillet. Add the potatoes and cook 8-10 minutes, stirring occasionally until browned on all sides.
Add the onion and red pepper and let cook until soft.
Sprinkle on garlic power, onion powder, salt, and pepper. Stir to coat. Continue cooking until tender. Keep warm.
Make the blender hollandaise:
Add egg yolks, lemon juice, salt, and white pepper to a blender and blend at high speed for a few minutes. With the blender running, slowly, slowly drizzle in melted butter until incorporated. Keep warm.
To Serve:
Cook the breakfast sausages. Once slightly cool, cut them into bite-sized pieces.
Fry the eggs sunny side up.
Transfer home fries to a large serving bowl.
Scatter the breakfast sausage pieces and the cheese curds on top of the home fries.
Drizzle the hollandaise on top of the home fries, sausages, and curds.
Place eggs over the hollandaise and scatter green onion on top to finish.
Serve hot.
