Prep (15 minutes)

1. Fill a small saucepan with water and bring it to a low simmer over medium heat. You'll use this water to poach your eggs!
2. Gather any other equipment you'll need, including a large cast iron skillet (for the hash), a small saucepan (to melt your butter), and an immersion blender with a tall jar or beaker (for the hollandaise).
3. Wash, chop, and measure all of your ingredients. The recipe will come together much more quickly and easily if everything is prepped and ready to go!

Make the Hash (25 minutes)

1. Heat a large cast iron skillet (we recommend ~12" diameter) over medium-high heat. When the pan is hot, add 2 Tablespoons of olive oil and let it heat up for a few seconds (a very hot pan is the key to crispy potatoes that don't stick!) 
2. Add potatoes and cook for 10-15 minutes, stirring only occasionally, until potatoes are browned and nearly cooked through. Stir in salt and pepper.
3. Remove cooked potatoes to a separate bowl, then return the pan to the stove over medium-high heat.
4. Add remaining olive oil to pan and let it heat up for a few moments, then add mushrooms. Cook for 3-5 minutes, stirring occasionally, until mushrooms have softened and lightly browned.
5. Add leeks and cook another 2-3 minutes, stirring occasionally, until leeks are soft and lightly browned.
6. Return cooked potatoes to the skillet. Add salt and pepper to taste, then stir to combine. Turn the heat to its lowest setting and let the hash hang out, stirring it occasionally, while you make the hollandaise.

Make the Hollandaise (5 minutes)

1. Melt butter in a small saucepan until it bubbles (butter should be about 200° F: bubbling, but not browning). Transfer melted butter to a small measuring cup with a spout to make it easy to pour into the hollandaise.
2. Add egg yolks, lemon juice, warm water, and salt to a tall, narrow cup that fits the head of an immersion blender. Blend for about 30 seconds until you have a smooth mixture that's slightly lightened in color. 
3. With the immersion blender running, add hot butter to egg mixture a tiny bit at a time. Blend for a few seconds in between each addition to fully incorporate the butter and let the eggs heat up slowly (if you add the hot butter too fast, the eggs can curdle). Continue adding butter a little at a time, blending well between each addition, until all butter has been incorporated and the hollandaise is thick and fluffy.
4. If your hollandaise is too thick, blend in additional warm water a teaspoon at a time until it reaches a drizzle-able consistency. Use an instant-read thermometer to check the temperature: Hollandaise should reach a minimum of 145° F for food safety. If your hollandaise is too cool, transfer it to the same skillet you used to melt your butter, and cook on very low heat - stirring frequently - until it reaches a safe temperature. Tip: Poach your eggs and make any toast or extra side dishes while the hollandaise is warming up!

Poach the Eggs (5 minutes)

1. Add a splash of white vinegar to a pot of barely-simmering water (the vinegar helps the egg whites hold their shape better).
2. Crack one egg into a small bowl or ramekin (this makes it easier to tip the egg into the water). Use a slotted spoon to stir the pot of water in a circle to form a bit of a whirlpool inside the pot, then tip the egg into the swirling water. Repeat with remaining eggs. (Depending on the size of your pan, you may need to work in batches here.)
3. Cook eggs until the whites are set and the yolks reach your desired level of doneness (we recommend 3-4 minutes for a runny yolk). Tip: Plate the hash while your eggs cook to make assembly go quickly!
4. Use a slotted spoon to remove poached eggs from the water and place them on top of your hash. Top eggs with a pinch of salt, then drizzle with hollandaise and serve immediately.