A hash brown skillet with green peppers, onions, Andouille sausage, and runny eggs, all topped with a Spicy hollandaise!
This weekend we took full advantage of having exactly ZERO plans and nowhere to be to do whatever we wanted all. weekend. long. We started out on Friday night with appetizers at a local pub (mmm fried pickles!) and then headed to our favorite brewery with some friends for some drinks (fizzy orange soda, for the pregnant lady) and pizza from a food truck we’ve been wanting to check out.
Saturday morning involved sleeping in (priority numero uno) and a big huge brunch (priority numero dos) cooked by yours truly. The original plan was to go out to breakfast, but our jammies were just too comfy and outside looked a just little too cold. So home cooked breakfast it was!
I was craving fluffy, melt-in-your-mouth pancakes (recipe coming soon!) while Marc was craving his usual: Cajun breakfast.
Okay, back story on the Cajun breakfast. There’s a little greasy spoon a couple of blocks from our old house that we frequented on a few occasions where Marc was introduced to the Cajun breakfast. At the diner it was made of hash browns, peppers, caramelized onions, sausage, eggs however you like ’em, and a spicy hollandaise drizzled over it. Not really my kind of order (I’m more of a 2-eggs-sunny-side-up-with-bacon-and-a-side-of-toast-or-pancakes kinda gal) but I admit – it’s a pretty epic breakfast.
Unfortunately for me, every time I asked Marc what he wants for breakfast on the weekends, he begs me to make Cajun breakfast.
While the hash part of the dish doesn’t sound too difficult, it’s the hollandaise sauce that always gets me. I’ve never made it before and it seems daunting and I mean – is it so bad that I don’t want to whip out the double broiler and learn a new cooking skill on a weekend morning? Didn’t think so.
But this weekend when he asked, once again, for Cajun breakfast, I caved. Maybe it was the pleading tone of his voice or perhaps he just looked extra cute in his PJs that morning, but I made up my mind. I was going to take on the Cajun breakfast.
On my search for how to make Cajun hollandaise, I was expecting complicated recipes with long lists of ingredients but instead I came upon a recipe for Blender Hollandaise. Wait, whaaaaat? I can make it in my blender?! Game changer.
Truly – making the Cajun hollandaise was the quickest part of this dish. You literally put some egg yolks in a blender along with melted butter, Cajun seasoning, and lemon juice, and blend away until it’s all nice and smooth and creamy. That’s it. So easy.
The rest of the meal isn’t difficult to put together, but does take a little time. First you cook up the sausage, and then using the same (oven proof) skillet, you cook the onions, peppers, and hash browns. To finish it off, you crack a few eggs over the hash and stick it in the oven for about 10 minutes to cook the eggs.
Then you top it all off with a healthy drizzle of the hollandaise and that’s it – Cajun breakfast is served! Just don’t tell Marc it was easy or he’ll be asking me to make it EVERY weekend.
Cajun Skillet Hash with Spicy Hollandaise
- For the Hollandaise:
- 3 egg yolks
- 1 whole egg
- 1/2 cup unsalted butter melted and slightly cooled
- juice of 1/2 lemon about 1 tablespoon
- 1/2 tsp Cajun seasoning
- 1/8 or more depending on how spicy you like things cayenne pepper
- For the Hash:
- 12 ounces about 4 links Andouille sausage, cut into ~1/2" chunks
- 4 tablespoons olive oil
- 1 medium white onion finely diced
- 1 green bell pepper sliced
- 12 ounces about 2 cups frozen or fresh shredded hash browns
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 4 eggs
- To make the Hollandaise:
- Place egg yolks and egg in blender and blend on medium until it pales in color, about 30 seconds.
- Add butter, lemon juice, Cajun seasoning, and cayenne pepper, and blend until smooth consistency, about 2 minutes.
- To make the hash:
- Preheat oven to 375 degrees F.
- In large oven-proof skillet (I used my cast iron skillet) over medium-high heat, cook Andouille sausage until cooked through, about 7-10 minutes.
- Remove from skillet and set aside.
- In same skillet, add 2 tablespoons of olive oil over medium-high heat.
- Add onions and peppers and cook 5-7 minutes, until they are becoming soft and translucent.
- Add remaining 2 tablespoons of olive oil along with hash browns, Cajun seasoning, and salt.
- Cook another 10 minutes, stirring often, to get hash browns crispy.
- Return sausage to skillet and toss well to combine.
- Make 4 indentations in hash, then crack one egg into each hole.
- Place skillet in oven and bake 10-12 minutes, until egg whites are cooked and egg yolks are still runny.
- Drizzle with hollandaise sauce.