In culinary school, there was one week that was dedicated to making sauces. We had to learn how to make the five mother sauces of classical cuisine including my least favorite, hollandaise. Day after day, we would make clarified butter and emulsify it with egg yolks and lemon juice. I hated it. I hated tasting the rich sauce spoonful after spoonful. To this day, I refuse to order eggs benedict solely because of the sauce. Well, today I decided to make a version that I would actually enjoy by incorporating key limes. My first bite of this southwestern hash with chimichurri eggs and key lime hollandaise and I was sold. This breakfast was beyond words. If you’re like me and am not a huge fan of hollandaise, I encourage you to give this a try. It might just change your mind.
**Helpful tips and common mistakes
I’ll admit this southwestern hash with chimichurri eggs and key lime hollandaise came together on a fridge forage day. I just happened to have leftover chimichurri, key limes, and excess vegetables, so it just made sense to put this dish together. I could not be happier with the results.
Chimichurri is one of my favorite condiments. I can put it on my avocado toast, steak, chicken, and even salmon like on this Thai bbq salmon with Thai chimichurri recipe. You can even make batches of chimichurri and freeze it! To make the sauce, finely chop parsley, shallots, and garlic. You can also use a food processor to cut the time in half. Stir it together with lemon zest, lemon juice, red chili flakes, and a good amount of olive oil. Season with salt and pepper and there you have it.
Next, prepare all of the vegetables for the hash. Although there is no meat in this southwestern hash with chimichurri eggs and key lime hollandaise, feel free to throw in whatever protein you desire. You can also change up the vegetables, adding what’s in season. Are asparagus not available? Use brussels sprouts. Not a fan of fennel? Swap it for leeks. No potatoes? How about sweet potatoes? The world is your oyster!
Cook the potatoes in water first until fork tender then saute them to get it nice and crispy. Cook the other vegetables until softened and season with cumin, paprika, oregano, salt, and pepper.
While the vegetables are cooking, make the key lime hollandaise. You can always prepare the sauce the old school way, clarifying butter and slowly whisking it with the key lime juice, egg yolks, and mustard. However, there is a much simpler method! My chef instructor might yell at me for sharing this technique, but I found much success preparing the sauce with a blender. First, pour boiling water in the blender to get it nice and warm. Let it sit for 5 minutes, then drain the water and wipe the blender dry. Add the egg yolks, mustard, and key lime juice. Then, turn on the blender and slowly add the coconut oil to emulsify the mixture. Even if the sauce sits for 30 minutes, it won’t break. Magic.
Poach some eggs and throw everything together with the vegetables, a generous serving of the key lime hollandaise, and chimichurri. Serve this southwestern hash with crusty bread to dip in that sauce and soak up all the goodness. This is, without a doubt, my favorite hash.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.