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
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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.
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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.
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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.
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Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry.
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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.
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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.
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Add the spinach to the hash and cook for another 5 minutes, stirring occasionally.
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Season to taste, then serve with the hollandaise.
