A slow start to the morning today. Needing some quiet and stillness, perhaps a hike in the woods with our pup. An oddly warm day for the beginning of January in Maryland. Still, a hot latte and a hearty breakfast is what I am craving…

A simple and satisfying sweet and yellow potato hash with a fried egg and hollandaise sauce with a touch of dill and lemon and topped off with some smoky paprika. Yep, that is how I want to begin my day today.

Two Potato Eggs Benedict

INGREDIENTS

1 yellow potato, diced small
1 sweet potato, peeled and diced small
1/4 onion, chopped
4 eggs
2 egg yolks
5 tablespoons butter, room temperature
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
A few sprigs of fresh dill
Pinch of cayenne and smoky paprika
Salt and pepper to taste

Optional: Top the dish off with cooked crab or lobster meat.

DIRECTIONS

In a medium pan, sauté potatoes and onions in olive oil over medium-low heat, turning occasionally until they are browned, 15-20 minutes. Remove from heat, season with salt and pepper and a pinch of smoky paprika. Set aside and keep warm.

In a small saucepan over low heat, whisk egg yolks, water and lemon juice until frothy and mixture begins to thicken. Remove from heat and immediately whisk in the 4 tablespoons of butter one tablespoon at a time until it is incorporated. Add a bit of minced dill and a pinch of cayenne pepper.

Fry up the whole eggs in the remaining tablespoon of butter or poach eggs if you prefer.

Divide the potato mixture between two plates or in shallow bowls, then place two of the fried eggs on top of each and finish off with a few spoonfuls of the hollandaise sauce and a sprinkle of smoky paprika. Garnish with a sprig of dill.

Two servings

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