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

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READY IN: 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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