Leek and Potato Ham Hash with Decadent Dijon Hollandaise

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Leek and Potato Ham Hash with Decadent Dijon Hollandaise
  • Prep Time: 20
  • Total Time: 30
  • Servings: 6
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About this Recipe

Rich, creamy, buttery hollandaise drizzled over individual servings of savoury leek, potato and ham topped with a delightful sunny side up egg!

Ingredients

DIJON HOLLANDAISE SAUCE:
1/3 cup (80 mL) White wine
1/3 cup (80 mL) White wine vinegar
2 tbsp (80 mL) White wine vinegar
3 Egg yolks
3 tbsp Egg yolks
1 1/2 cups (375 mL) Unsalted butter, melted
LEEK AND POTATO HAM HASH:
1 tbsp (15 mL) Olive oil
1 Red pepper, chopped
1 (8 oz/225 g) Mushrooms, quartered
1/2 cup (125 mL) Leeks, thinly sliced
2 cups (500 mL) Cooked and peeled, diced potatoes
2 cups (500 mL) Maple Leaf® Natural Selections® Naturally Smoked Ham, diced
1 cup (250 mL) Asparagus, cut into small pieces
1 cup cup (250 mL) Gruyere cheese, grated
6 Eggs, cooked sunny side up

Directions

DIJON HOLLANDAISE SAUCE:
PLACE a small saucepan over medium-high heat. Add wine, vinegar and shallots and bring to a boil. Simmer until the liquid is reduced to 2 tbsp (30mL). Strain the liquid into a small bowl.

PLACE mustard and eggs into a blender or the small bowl of a food processor along with the wine and vinegar reduction. Blend until frothy, then with the motor running, add a slow stream of the melted butter. Blend until thickened, about 2 minutes.

POUR the finished sauce into a bowl or saucepan and place in hot water to prevent curdling until ready to serve.

LEEK AND POTATO HAM HASH:

HEAT olive oil in a large skillet over medium-high. Add peppers, mushrooms and leeks and sauté for about 5-6 minutes. Add potatoes, ham and asparagus and cook for 5 minutes more. Meanwhile, preheat the broiler to high.

DIVIDE the mixture equally between 6-6” (15 cm) individual skillets or ramekins. Top each with grated cheese and place under the broiler until cheese is melted and bubbly. Remove from the broiler, top with a fried egg and drizzle with hollandaise sauce. Serve and enjoy!

Notes

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