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Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise Recipe

This chorizo and potato hash eggs Benedict with cilantro Hollandaise recipe is an exciting twist on traditional eggs Benedict. Recipe courtesy Laura Davidson of A Beautiful Plate.

Servings: 4

Active time: 45 minutes

Total time:

Chorizo and Potato Hash Eggs Benedict


  • 4 medium Yukon gold or red potatoes, diced
  • kosher salt to taste
  • 2 Tbsp + more as needed extra virgin olive oil, divided use
  • 8 oz bulk chorizo sausage
  • 1 medium onion, diced
  • 1 poblano pepper, diced
  • 1 large garlic clove, finely chopped
  • 1 tsp ground ancho chile powder
  • 1 tsp ground cumin
  • 1/4 tsp dried oregano
  • freshly ground black pepper
  • 8 Davidson's Safest Choice® pasteurized egg(s), poached


  1. Place potatoes in large saucepan and fill with cold, salted water. Bring to boil over high heat. Reduce heat to simmer and cook potatoes until just barely fork tender, about 3 to 4 minutes. Drain potatoes in large colander and set aside
  2. Meanwhile, heat 1 tablespoon extra virgin olive oil in large cast-iron skillet over medium-high heat. Add chorizo and cook, breaking into small pieces, until crispy and caramelized, about 5 minutes. Transfer chorizo to medium bowl with slotted spoon, leaving any rendered fat in skillet.
  3. Add onion and poblano pepper to pan, sprinkle lightly with salt, and sauté over medium heat until translucent and lightly caramelized, about 6 to 8 minutes. Add garlic and sauté for another 30 seconds or so, stirring frequently. Transfer sautéed vegetables to bowl with cooked chorizo.
  4. Heat remaining tablespoon of olive oil in skillet over high heat. When pan is very hot, add par-boiled potatoes, spreading them into an even, thin layer. To avoid overcrowding, sauté in batches as necessary. Add more oil as needed.
  5. Cook potatoes until caramelized on all sides, about 12 - 15 minutes. Add ancho chile powder, cumin, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Season to taste with salt and pepper. Keep warm for serving.

Cilantro Hollandaise Sauce Ingredients

  • 8 Tbsp unsalted butter
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Tbsp + 1 tsp freshly squeezed lime juice
  • 1 tsp water
  • 1/4 c packed fresh cilantro leaves, plus more for garnish
  • ground cayenne pepper to taste
  • kosher salt to taste
  1. Place butter in small saucepan and melt over medium-low heat until lightly bubbling. Combine egg yolks, lime juice, and water in blender. Blend on high speed for 30 seconds or so, until pale yellow. With blender on high, slowly pour in melted, hot butter in very thin stream, allowing mixture to emulsify. Add cilantro leaves and pinch of cayenne, and continue to blend for another 30 to 45 seconds, or until thickened and pale green in color. Season to taste with salt and blend to combine. The Hollandaise will thicken considerably as it cools; best to serve it immediately. If sauce gets too thick, re-emulsify it with small spoonful of warm water.
  2. Serve the hash, top with poached eggs, and generous spoonful of cilantro Hollandaise sauce. Garnish with cilantro leaves and serve immediately.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 1010
Calories from Fat 590
Total Fat 66g (102% DV)
Saturated Fat 29g (145% DV)
Trans Fat 1g
Cholesterol 665mg (222% DV)
Sodium 880mg (37% DV)
70g (23% DV)
Dietary Fiber 8g (32% DV)
Sugars 5g
Protein 36g
Vitamin A 50%
Vitamin C 45%
Calcium 15%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.