Recipe courtesy of Bobby Flay
Episode: Mexican Brunch
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Breakfast Potatoes with Easy Red Chile-Lime Hollandaise and Picked Jalapeno
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Easy Red Chile-Lime Hollandaise:
  • 3 egg yolks
  • 1 tablespoon lime juice, plus more if needed
  • 2 teaspoons ancho chile powder
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt, plus more if needed
  • 1/8 teaspoon cayenne pepper 
  • 10 tablespoons unsalted butter, melted 
Breakfast Potatoes:
  • 1 1/4 pounds small red new potatoes
  • Kosher salt
  • 2 tablespoons canola oil 
  • 8 ounces ground Mexican chorizo 
  • 1 small red onion, halved and thinly sliced 
  • 2 tablespoons butter 
  • Freshly ground black pepper 
  • Large pinch ancho powder 
  • 1/4 cup chopped fresh cilantro, plus leaves for garnish 
  • Sliced pickled jalapenos 

Directions

For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use.

For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use. 

Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter.

Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish.

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