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Sausage and Sweet Potato Hash Benedict

Sausage and Sweet Potato Hash Benedict

Today, I was just in a brunchy kind of mood.  I love anything “Eggs Benedict” and enjoy playing around with the flavors making twists on the original.  This Sausage and Sweet Potato Hash Benedict is inspired by everything Autumn.

Some other Cavegirl Cuisine recipes that you may enjoy:
Cubano Benedict
Crabcake Benedict with a Dijon Hollandaise
Reuben Benedict

Sausage and Sweet Potato Hash Benedict

 

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Ingredients

  • • 1/4 pound pork sausage
  • • 1/2 small onion, roughly chopped
  • • 1/2 sweet potato, peeled and shred
  • • 1 fresh sage leaf, finely chopped
  • • sea salt & ground pepper to taste
  • • 3-4 large eggs, poached
  • • 2.5 tablespoons ghee or organic butter
  • • 1 egg yolk
  • • 1 teaspoon water
  • • 1 teaspoon fresh lemon juice
  • • 1/2 teaspoon fresh rosemary, finely chopped
  • • dash of cayenne pepper

Directions

  1. In a skillet, brown the sausage on medium heat until almost fully cooked. Spoon onto a paper towel-lined plate.
  2. In the same skillet, cook onions on medium for 15 minutes. Add sweet potatoes and sage. Stir. Continue to cook for another 5 minutes. Add sausage back to pan. Continue to cook allowing the onions to caramelize and the sausage to finish cooking. Set aside.
  3. Start poaching your eggs.
  4. Place butter, egg yolk, water, lemon juice, rosemary & cayenne in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Stir continuously until the butter melts and the sauce thickens.
  5. Plate the hash. Place a poached egg on top of the hash and drizzle with your rosemary-hollandaise sauce.  Grind a little fresh pepper on top.
  6. Enjoy!

Ingredients

  • 1/4 pound pork sausage
  • 1/2 small onion, roughly chopped
  • 1/2 sweet potato, peeled and shred
  • 1 fresh sage leaf, finely chopped
  • sea salt & ground pepper to taste
  • 3-4 large eggs, poached
  • 2.5 tablespoons ghee or organic butter
  • 1 egg yolk
  • 1 teaspoon water
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fresh rosemary, finely chopped
  • dash of cayenne pepper

Directions

  1. In a skillet, brown the sausage on medium heat until almost fully cooked. Spoon onto a paper towel-lined plate.
  2. In the same skillet, cook onions on medium for 15 minutes. Add sweet potatoes and sage. Stir. Continue to cook for another 5 minutes. Add sausage back to pan. Continue to cook allowing the onions to caramelize and the sausage to finish cooking. Set aside.
  3. Start poaching your eggs.
  4. Place butter, egg yolk, water, lemon juice, rosemary & cayenne in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Stir continuously until the butter melts and the sauce thickens.
  5. Plate the hash. Place a poached egg on top of the hash and drizzle with your rosemary-hollandaise sauce.  Grind a little fresh pepper on top.
  6. Enjoy!