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Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise

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“Its got Bobby Flay's touch!! from foodnetwork.com”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
  2. Reduce heat and simmer until tender, 25 to 30 minutes.
  3. Drain potatoes, peel and cut into 1/2-inch cubes.
  4. Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
  5. Cut each breast into 1/2-inch cubes.
  6. Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
  7. Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
  8. Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
  9. To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
  10. Break each egg into a cup and gently add to the water.
  11. Poach for 4 to 5 minutes, or until yolk is nearly cooked.
  12. Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
  13. Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
  14. Slowly, drop by drop add warm butter to mixture and blend until emulsified.
  15. Place in a bowl and fold in chopped poblano peppers.
  16. Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.

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