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Maple Syrup Sausage and Sweet Potato Hash

Turn everyone in your family into a morning person with a little help from celebrity chef Mark McEwan. No, Mark’s not coming over to cook for you, but use his specially crafted breakfast recipe. Guaranteed to get everyone out of bed and around the breakfast table.

Maple Syrup Sausage and Sweet Potato Hash with Poached Eggs & Hollandaise

PREP TIME 30

COOK TIME 30

SERVINGS 6

WHAT YOU NEED

1 pkg (13.23 ounces/ 375 g) Johnsonville Maple Syrup Flavour Breakfast Sausage, casing removed

1 tbsp (15mL) olive oil

Pinch Kosher salt and black pepper

3 cups (750 mL) diced sweet potato (1 cm to 1.5 cm / 1/4 to ½ inch)

3 cups (750 mL) diced Yukon Gold potato (1 cm to 1.5 cm / 1/4 to ½ inch)

1/2 cup (125 mL) fine diced Spanish onion

1 tsp (5 mL) chopped fresh thyme

3 tbsp (45 mL) chopped fresh flat leaf parsley

3 tbsp (45 mL) fine chopped green onions (greens and whites)

1/2 tsp (2 mL) seasoning salt

1/4 tsp (1 mL) black pepper

FOR POACHED EGGS:

3 cups (750 ml) water

1 tbsp (15 mL) salt

2 tbsp (30 mL) white vinegar

12 eggs

FOR HOLLANDAISE:

2 egg yolks, at room temperature

2 tbsp (30 mL) gastrique (see below)

1 cup (250 mL) warm clarified butter

4 drops Tabasco, Worcestershire sauce, and lemon juice

Salt and pepper

FOR GASTRIQUE:

1 cup (250 mL) white wine

1/2 cup (125 mL) red wine vinegar

2 shallots, sliced

2 bay leaves

2 tsp (10 mL) Kosher salt

1 tsp (5 mL) granulated sugar

1 tsp (5 mL) peppercorns

PREPARATION

Toss both potatoes together with the olive oil and a pinch of salt and pepper. Roast in a pre-heated oven at 400°F (200°C) for approximately 15 minutes. Stir the potatoes occasionally to achieve some even colour as they cook.

Meanwhile, cook the sausage until golden brown and cooked through, and drain on a paper towel. Wipe out the frying pan, and add the butter and sauté the onions for approximately 5 minutes. Add the sausage to the onions and stir.

When potatoes are roasted and slightly soft, add them to the frying pan and stir.

Still working on medium-high heat, add 2 tbsp (30mL) of warm water and all the remaining ingredients.

Continue cooking for approximately 2-3 minutes to allow the water to evaporate and the flavours to blend.

Divide the hash between 6 plates and top with two perfect poached eggs and hollandaise sauce.

For Gastrique: Combine all ingredients, bring to a boil, then simmer gently to reduce by half. Strain and cool. Keep indefinitely in the refrigerator.

For Hollandaise: Whisk yolks and gastrique together in a bowl until frothy and pale yellow; season lightly. Place the bowl on top of a pot that's holding one inch of water, barely simmering. Continue to whisk until the egg mixture thickens—but lift the bowl off the stream occasionally so the eggs do not overcook and clump. When the whisk begins, to leave lingering streaks in the mixture, add the warm clarified butter in a slow, steady stream while whisking continuously. When all the butter has been incorporated, add the Tabasco and Worcestershire. Taste and adjust seasoning. Keep warm.

For Poached Eggs: Fill a saucepan with 3 cups of water. Add 1 tbsp (15mL) of salt and 2 tbsp (30 mL) of white vinegar. Bring to a simmer. Crack each egg into a ramekin then carefully pour each egg into the water. Allow to cook for 3 minutes. Remove the eggs with a slotted spoon and drain on a paper towel before topping the hash.  

-by Chef Mark McEwan