Grilled Corn & Pancetta Breakfast Hash with Smoky Chipotle Hollandaise

How to Make Grilled Corn & Pancetta Breakfast Hash with Smoky Chipotle Hollandaise

1. 1

   Step 1: Parboil and prep potatoes

   Place the diced Yukon Gold potatoes in a pot of cold water; bring to a simmer and cook until just tender when pierced (6–8 minutes). Drain thoroughly, let steam-dry for a minute, then toss with 1 tablespoon olive oil and set aside while you preheat the grill to medium-high (about 400–450°F / 200–230°C).

   For this step

   • 1 lbYukon Gold potatoes, 1-inch dice
   
2. 2

   Step 2: Char corn, pancetta and peppers on the grill

   Brush the corn, bell pepper, and halved red onion with a little olive oil. Arrange corn, peppers, onion, and a cast-iron grill-safe pan (or sheet) with the diced pancetta on the hot grate. Grill, turning occasionally, until the corn is charred in spots (8–12 minutes), peppers and onion are blistered and blackened in places (6–8 minutes), and pancetta is crisp and smoky (6–10 minutes). Remove everything from the grill and let cool slightly.

   For this step

   • 4 earsFresh corn on the cob
   • 8 ozPancetta, diced
   • 2 pieces1 red bell pepper and 1 small red onion (combined)
   
3. 3

   Step 3: Assemble and finish the hash in a cast-iron skillet

   Cut the corn kernels from the cobs and roughly chop the blistered peppers and onions. In a clean cast-iron skillet, heat the remaining 2 tablespoons olive oil over medium heat on the grill; add the parboiled potatoes, grilled corn, pancetta, peppers and onions and toss to combine. Press into an even layer and cook on the grill for 6–8 minutes, stirring once or twice, until the potatoes develop a golden crust; season with kosher salt and freshly ground black pepper to taste.

   For this step

   • Kosher salt and freshly ground black pepper
   
4. 4

   Step 4: Make the quick smoky chipotle hollandaise

   In a small saucepan or double boiler, melt the butter until hot and set aside. In a stainless-steel bowl, whisk 2 egg yolks with the lemon juice and the minced chipotle until smooth. Set the bowl over (not touching) simmering water and whisk constantly until the yolks thicken slightly (1–2 minutes). Very slowly drizzle in the hot melted butter while whisking to emulsify into a silky sauce; if it gets too thick, whisk in a teaspoon or two of warm water. Keep warm off direct heat.

   For this step

   • 6 largeLarge eggs (total; 2 yolks for hollandaise, 4 for topping)
   • 6 tbspUnsalted butter
   • 1 tbspFresh lemon juice
   
5. 5

   Step 5: Cook sunny-side eggs in the skillet

   Use the back of a spoon to make 4 small wells in the finished hash. Carefully crack one egg into each well and return the skillet to the grill over medium-low heat. Cover (or tent with a metal dome) and cook until the whites are set but yolks remain runny, about 4–6 minutes. If you prefer firmer yolks, cook a minute longer.
   
6. 6

   Step 6: Plate and finish

   Remove the skillet from the grill. Spoon the warm chipotle hollandaise over the eggs and scatter any remaining pancetta or a pinch more minced chipotle if you like extra heat. Serve straight from the skillet or transfer generous portions to plates — each serving is one skillet portion with an egg on top.
   

1. Place the diced Yukon Gold potatoes in a pot of cold water; bring to a simmer and cook until just tender when pierced (6–8 minutes). Drain thoroughly, let steam-dry for a minute, then toss with 1 tablespoon olive oil and set aside while you preheat the grill to medium-high (about 400–450°F / 200–230°C).
2. Brush the corn, bell pepper, and halved red onion with a little olive oil. Arrange corn, peppers, onion, and a cast-iron grill-safe pan (or sheet) with the diced pancetta on the hot grate. Grill, turning occasionally, until the corn is charred in spots (8–12 minutes), peppers and onion are blistered and blackened in places (6–8 minutes), and pancetta is crisp and smoky (6–10 minutes). Remove everything from the grill and let cool slightly.
3. Cut the corn kernels from the cobs and roughly chop the blistered peppers and onions. In a clean cast-iron skillet, heat the remaining 2 tablespoons olive oil over medium heat on the grill; add the parboiled potatoes, grilled corn, pancetta, peppers and onions and toss to combine. Press into an even layer and cook on the grill for 6–8 minutes, stirring once or twice, until the potatoes develop a golden crust; season with kosher salt and freshly ground black pepper to taste.
4. In a small saucepan or double boiler, melt the butter until hot and set aside. In a stainless-steel bowl, whisk 2 egg yolks with the lemon juice and the minced chipotle until smooth. Set the bowl over (not touching) simmering water and whisk constantly until the yolks thicken slightly (1–2 minutes). Very slowly drizzle in the hot melted butter while whisking to emulsify into a silky sauce; if it gets too thick, whisk in a teaspoon or two of warm water. Keep warm off direct heat.
5. Use the back of a spoon to make 4 small wells in the finished hash. Carefully crack one egg into each well and return the skillet to the grill over medium-low heat. Cover (or tent with a metal dome) and cook until the whites are set but yolks remain runny, about 4–6 minutes. If you prefer firmer yolks, cook a minute longer.
6. Remove the skillet from the grill. Spoon the warm chipotle hollandaise over the eggs and scatter any remaining pancetta or a pinch more minced chipotle if you like extra heat. Serve straight from the skillet or transfer generous portions to plates — each serving is one skillet portion with an egg on top.