When a leisurely weekend morning calls for the ultimate indulgence, nothing beats the blissful harmony of Steak & Potato Hash Eggs Benedict with Hollandaise. Imagine crispy golden hash, juicy steak, cloud-like poached eggs, and a blanket of silky hollandaise sauce—all stacked into brunch perfection. This mouthwatering dish is pure comfort with a luxurious twist, turning an ordinary breakfast or brunch into an extraordinary feast.

Steak & Potato Hash Eggs Benedict with Hollandaise Recipe - Recipe Image

Ingredients You’ll Need

This stunning brunch comes together with a handful of simple ingredients—each one selected for the flavor and texture it brings. With just a few kitchen staples, you’ll create a meal that delivers bold comfort and a touch of elegance in every bite.

Potatoes: Choose starchy potatoes like Russet or Yukon Gold for the crispiest, most tender hash base.
Red Bell Pepper: Adds colorful sweetness and a pop of freshness to balance the richness.
Onion: Sautéed until golden, onions infuse the hash with savory depth and a touch of sweetness.
Olive Oil: Helps everything crisp up beautifully and provides a subtle fruity undertone.
Salt & Pepper: Essential for seasoning every layer, bringing out all the savory notes.
Ribeye or Sirloin Steak: Your steak of choice brings hearty, beefy flavor—opt for a juicy, tender cut.
Garlic Powder (optional): For a gentle kick that marries beautifully with the steak and hash.
Eggs: The stars for poaching, they bring luxurious texture and richness to each bite.
Vinegar: Just a splash in the poaching water helps those egg whites set up nicely.
Egg Yolks: These form the silky backbone of your hollandaise, lending richness and body.
Lemon Juice: A bit of tang brightens up the sauce and balances the decadence.
Unsalted Butter: Melted butter emulsifies into the hollandaise, giving it that dreamy texture.
Cayenne Pepper (optional): For a whisper of heat and extra depth in your sauce.

How to Make Steak & Potato Hash Eggs Benedict with Hollandaise

Step 1: Cook the Potato Hash

Start by heating olive oil in a large skillet over medium heat—let it get nice and shimmery. Toss in your diced potatoes, and let them sizzle undisturbed until the bottoms are crisp and golden. Once they’re almost tender and golden on all sides, add in the red bell pepper and onion. Cook everything together until the veggies have softened and the whole mixture is deliciously fragrant, then season generously with salt and pepper.

Step 2: Prepare the Steak

While the hash works its magic, pat your steak dry and season both sides with salt, pepper, and garlic powder (if using). Sear the steak in a hot pan or grill it to your preferred doneness—if in doubt, medium-rare keeps things juicy. Let the steak rest for a few minutes, then slice it thinly across the grain so every piece is fork-tender and ready for stacking.

Step 3: Poach the Eggs

Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar—just enough to help the egg whites coagulate. Crack each egg into a small cup (this makes them easier to slide in smoothly), then gently lower them into the simmering water. Poach for about 3 minutes for a perfectly runny yolk, then lift out with a slotted spoon and drain briefly on paper towels.

Step 4: Make the Hollandaise

While the eggs poach, get ready to whisk up the rich, dreamy hollandaise. Whisk the egg yolks and lemon juice together in a heatproof bowl over a pot of barely simmering water (or use a blender for extra ease). Slowly drizzle in warm, melted butter while whisking non-stop—watch as it thickens and turns ultra-silky. Season to taste with salt, and add a pinch of cayenne to give the sauce just the right amount of interest and zip.

Step 5: Assemble the Steak & Potato Hash Eggs Benedict with Hollandaise

To assemble your masterpiece, start with a generous mound of the potato hash on each plate. Top with slices of juicy steak, then gently nestle a poached egg (or two!) on each stack. Spoon the gorgeous hollandaise lavishly over everything, letting it pool around the edges. Sprinkle on a bit of black pepper or fresh herbs, and you’re ready for brunch greatness.

How to Serve Steak & Potato Hash Eggs Benedict with Hollandaise

Garnishes

A dusting of fresh herbs can brighten and elevate your plate visually and flavor-wise. Chopped parsley, chives, or tarragon will make your Steak & Potato Hash Eggs Benedict with Hollandaise look even more inviting. For a little kick, a sprinkle of smoked paprika or cracked black pepper on top is always a hit.

Side Dishes

Pair this rich and hearty brunch with something light and refreshing—think a crisp, lemony arugula salad or a quick bowl of seasonal fruit. If you’re feeling extra festive, lightly toasted sourdough or English muffins are perfect for sopping up every last bit of sauce.

Creative Ways to Present

You can serve your Steak & Potato Hash Eggs Benedict with Hollandaise as individual stacks for each guest, or plate everything family-style so everyone can build their own. Try layering everything in a deep bowl for a modern twist, or serve in a skillet for a cozy, rustic look.

Make Ahead and Storage

Storing Leftovers

Once assembled, this dish is best enjoyed fresh, but you can store leftover steak, hash, and hollandaise separately in airtight containers for up to 2 days. Keep poached eggs refrigerated but consume as soon as you can for best texture.

Freezing

Potato hash and cooked steak freeze rather well. Place in freezer-safe containers and keep up to a month. Hollandaise and poached eggs are best made fresh—freezing can drastically change their texture.

Reheating

To reheat, warm hash and steak in a skillet over gentle heat or in the oven until hot. Hollandaise can be revived with a quick, gentle heat bath and a whisk (or blend in a food processor). Gently reheat poached eggs in simmering water for just 30 seconds.

FAQs

What cut of steak works best for Steak & Potato Hash Eggs Benedict with Hollandaise?

Ribeye and sirloin are both excellent choices—they’re flavorful, tender, and easy to slice. Just make sure to avoid overcooking; a juicy medium-rare is ideal.

Can I make hollandaise sauce in advance?

Hollandaise is best when freshly made, but you can keep it warm in a thermos or over very low heat for up to an hour. Reheat gently if it thickens, but never let it boil or it may split.

Are there any shortcuts for poaching eggs?

If poaching intimidates you, try using silicone egg poaching cups. You’ll get neat, tender eggs every time, and you can still achieve that runny yolk magic.

How can I make this dish dairy-free?

Swap the butter in the hollandaise for a good-quality plant-based alternative. It won’t taste exactly the same, but it will still create a creamy, saucy finish.

What’s the best way to keep everything warm before serving?

After cooking, keep the hash and steak loosely covered in a low oven (around 200°F). Poached eggs can be left in warm water, and hollandaise held in a thermos or bain-marie until ready to assemble.

Final Thoughts

If you’re searching for the kind of brunch that leaves everyone raving, you’re in for a treat with Steak & Potato Hash Eggs Benedict with Hollandaise. Each bite promises comfort, luxury, and a touch of weekend magic—don’t wait for a special occasion to give this recipe a try!

Steak & Potato Hash Eggs Benedict with Hollandaise Recipe