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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
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, thinly sliced
, coarsely chopped
salt & pepper, to taste
white wine vinegar
Green chile hollandaise
large egg yolks, lightly beaten
large poblano pepper, roasted, skinned, seeds removed and finely chopped**
, melted until foamy
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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