- 500 g Woolworths pork-and-herb bangers
- 2 T olive oil
- 6 Woolworths medium Apache potatoes, cut into 2 cm cubes
- 1 red onion, finely chopped
- 2 T parsley, roughly chopped
- 3 T chives, roughly chopped
- 2 T dill, roughly chopped
- 6 free-range eggs
- 2 t white wine vinegar
- sea salt and freshly ground black pepper, to taste
- For the Hollandaise sauce:
- 3 free-range egg yolks
- 1 t salt
- 2 T fresh lemon juice
- 125 g butter, melted
1. Remove the sausage meat from the casings and fry in the olive oil in a large pan over a medium heat for 5–10 minutes until golden brown and crispy. Remove from the pan and set aside.
2. Add the potatoes to the same pan and cook for 7–10 minutes until golden brown on the outside but soft on the inside. Add the red onion and cook for 5 minutes.
3. Stir in the sausage meat and herbs.
4. To make the poached eggs, bring a small saucepan of water to a gentle simmer and crack the eggs into separate shallow bowls or teacups. Add the white wine vinegar and a generous pinch of salt to the simmering water, then create a slow-flowing whirlpool by stirring the water. Quickly add 1 egg to the water and poach for 4–5 minutes. Remove the egg from the water using a slotted spoon and place on kitchen paper. Repeat with the remaining eggs.
5. To make the Hollandaise sauce, place the egg yolks, salt and lemon juice in a blender and blend at a medium speed, then slowly pour the hot melted butter into the eggs until the mixture thickens.
6. Serve the potato hash topped with poached eggs and Hollandaise sauce.
Cook's note: Make sure the butter is super-hot before adding it to the egg yolks when making the Hollandaise to ensure the eggs cook.
Photographs: Jan Ras
Food assistant: Ivan Masiyazi