Leftovers Christmas Benedict

Looking for something to do with that Christmas ham and potatoes? Here's the answer! Some Christmas Benedict coming your way :) It's basically a simple and delicious version of eggs benedict combined with ham hash.

Ingredients:

Leftover Christmas Ham
Leftover Christmas Diced or Mashed Potatoes
Olive Oil
Eggs
Cheese (Gouda or Cheddar are great)
Hollandaise Sauce (see below)

Directions:

-Dice ham and place in hot skillet with oil. Flip when necessary.
-On the other side of the skillet, cook the potatoes (if mashed, this will take awhile and you will have to spread them out). Flip when ready.
-Once both the ham and the potatoes are cooked through, place ham on top of potatoes.
-Make either poached eggs, or eggs over easy (far simpler) by adding more oil to the pan and lowering heat. Crack eggs and be careful not to break the yolk. Flip when the egg whites are firm.
-On a plate, place the potato/ham pancake. Slice cheese on top and then place the egg on top. Cover in Hollandaise Sauce. Enjoy!

Hollandaise Sauce Directions

(I used this recipe):

http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe.html

2 egg yolks
1/2 TB freshly squeezed lemon juice (I would consider using less, it was a little strong for me)
1/4 C butter, melted
Pinch cayenne
Pinch salt

-Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. 

-Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 

-Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 

-Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use.

I wound up adding some 1/2 and 1/2 to this mixture to make the sauce a little lighter.