The Hangover Skillet with Hollandaise

This is not called the hangover skillet for no reason, my friends. If you can peel yourself off of the couch to make this, it will be like an IV of potatoes and sausage straight into your veins to bring you back to life. And if the skillet doesn't heal you, just have a few more mimosa.

The Hangover Skillet with Hollandaise

Serves: 4

Active Time: 35 minutes

Cook Time: 0 minutes

Total Time: 35 minutes

INGREDIENTS:

For The Skillet

• 2 tbsp. unsalted butter
• 2 tbsp. vegetable oil
• 1/2 lb. frozen shredded hash browns
• 1 lb. sausage links cut into bite size pieces or ground breakfast sausage
• 1 small yellow onion
• 1 red bell pepper
• 2 cloves garlic
• 1 tbsp. seasoned salt
• 1 tsp. ground black pepper
• 6 eggs

For The Hollandaise

• 12 tbsp. unsalted butter (yes- I know it’s an ungodly amount of butter)
• 3 egg yolks
• 1 tbsp. warm water
• 1 tbsp. lemon juice
• 1/4 tsp. cayenne pepper
• 1/2 tsp. kosher salt

DIRECTIONS:

For The Skillet:

1. Chop onion, pepper, garlic and sausage (if using links) into bite size pieces. Meanwhile, heat 2 tbsp. of butter in your cast iron skillet over medium heat. When the butter is melted, add the onion, pepper and sausage and cook, stirring frequently. Cook for about 10 minutes, or until the sausage is browned and cooked through.
2. Add hash browns to the skillet and stir together with 2 tbsp. of vegetable oil. Cook for about 10 minutes or until hash browns are cooked through and browned to desired color. Stir occasionally, but not too frequently, in order to allow the hash browns to crisp on the bottom. When the skillet is cooked to your desired level, set aside.
3. In a separate non-stick pan, crack 6 eggs over medium heat. Add salt and pepper to taste. Cook eggs sunny side up or however you desire. For sunny side up eggs, leave the eggs over medium heat without flipping for about 5 minutes or until the whites are cooked through, but yolks are still runny.
4. Top the skillet with the eggs (very carefully to try to avoid breaking the precious egg yolks) and enjoy the skillet smothered in hollandaise!

For the Hollandaise:

1. Place butter in a small saucepan and heat over medium heat until all butter is melted and just starting to bubble.
2. Add the egg yolks, water and lemon juice to a blender or a cup that will just hold the head of your immersion blender if you are using an immersion blender to make the hollandaise. Blend these ingredients until smooth.
3. With the blender or immersion blender running, slowly drizzle in the butter a little bit at a time over the course of about a minute. If you are using an immersion blender slowly pull the head of the blender up and down to incorporate the butter into the other ingredients. Once all of the butter has been added and the sauce is the consistency of heavy cream, you are done! Season with salt and cayenne pepper.

Prosecco + O.J.

MY RECOMMENDATION:

Secco + OJ- find it at Trader Joe’s

WHY IT WORKS:

• Mimosas are the perfect pair to any breakfast item and that is just the cold, hard truth. Savory or sweet, you simply cannot go wrong.
• I’ve said it before and I’ll say it again- bubbles pair with nearly everything.
• This pairing is especially divine because the skillet is so rich and has so many different types of fat. The acid from the orange juice and the zip of the bubbles in the prosecco are a nice break to the richness of the potatoes, egg yolk and hollandaise.
• Prosecco often times has notes of apple, pear, lemon and citrus. The citrus and fruity notes work well with the OJ.
• Prosecco is typically on the sweeter side when it comes to sparkling wine, which I enjoy for a mimosa.
• I also love prosecco for mimosas because you can find great inexpensive options at almost any grocery store or liquor store. We don’t need to ball out for a wine that is being mixed with OJ after all!