Mother’s Day Hash

I do a lot of breakfast hashes. This one was one of the best. I made drunken carne tacos for Cinco de Mayo and I had some of the shredded beef in chile sauce leftover and a few other things that became this hash. Smokey, crispy, creamy and bright. I sauteed some diced poblano, red onion, and mushrooms. When they were tender I added in some black beans and some of the shredded beef and sauce. I browned some already cooked new potatoes in a skillet and added those last. Topped the the has with a over easy egg and some cilantro lime hollandaise, cilantro and queso fresco.

Hollandaise

2 Large egg yolks

1 1/2 Tbls of lime juice

A handful of cilantro

1 Tsp hot sauce-more to taste

1/4 Tsp salt

Cumin to taste

6 Tbls of butter

Place the butter in a small sauce pan over low heat to melt. Put all of the ingredients except the butter in the blender and puree until the cilantro is well incorporated. Turn the heat up on the butter until it just starts to boil. Turn on the blender and remove the center on the lid and slowly pour in the hot butter. Puree until thick about 1 minute.

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