Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 large sweet potatoes
- 3 chicken breasts
- 2 scallions, thinly sliced
- 1⁄4 cup cilantro, coarsely chopped
- 1⁄4 cup canned chipotle pepper
- 1 tablespoon honey
- salt & pepper, to taste
- 2 tablespoons olive oil
- 3 cups water
- 1 tablespoon white wine vinegar
- 4 eggs
-
Green chile hollandaise
- 3 large egg yolks, lightly beaten
- 1⁄4 teaspoon kosher salt
- 1 pinch white pepper
- 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped**
- 1⁄2 cup unsalted butter, melted until foamy
directions
- To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
- Reduce heat and simmer until tender, 25 to 30 minutes.
- Drain potatoes, peel and cut into 1/2-inch cubes.
- Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
- Cut each breast into 1/2-inch cubes.
- Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
- Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
- Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
- To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
- Break each egg into a cup and gently add to the water.
- Poach for 4 to 5 minutes, or until yolk is nearly cooked.
- Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
- Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
- Slowly, drop by drop add warm butter to mixture and blend until emulsified.
- Place in a bowl and fold in chopped poblano peppers.
- Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.
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