Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Shivi RamoutarFrom Saturday Kitchen
Ingredients
For the Cajun hollandaise
- 4 free-range egg yolks
- 5 tbsp soured cream
- 4 tbsp butter
- ½ lemon, juice only, plus extra to taste
- 1 tsp Cajun seasoning
- salt and pepper, to taste
For the Cajun hash benedict
- 2 large, sweet potatoes, unpeeled, halved
- 1 large onion
- 2 heaped tbsp butter, plus extra if needed
- 4 heaped tbsp jalapeño peppers from a jar, drained
- 3 garlic cloves, crushed
- 1 heaped tbsp Cajun seasoning
- 120g/4oz packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled)
- 1 large handful spinach
Method
To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich.
Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve.
To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside.
Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry.
Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often.
Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry.
Add the spinach to the hash and cook for another 5 minutes, stirring occasionally.
Season to taste, then serve with the hollandaise.