Mexican Chicken Hash With Poached Eggs Recipes

Steps:

• To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the 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 the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
• To prepare the poached eggs: Heat the 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 the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
• Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

Steps:

• For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
• Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
• Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
• Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
• In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
• Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
• In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
• Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
• Serve immediately.

Steps:

• NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
• NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
• Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
• If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
• Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
• Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
• Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!

Steps:

• Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
• Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
• Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.

Steps:

• For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
• Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
• For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
• For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
• To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
• In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
• Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
• Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.

Steps:

• Put oven on broil.
• In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
• Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
• When the oil is smoking add to skillet and press down.
• After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
• If so flip, and add more oil if you need to.
• After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
• So, on top you would place in this order, and remember, toppings are your choice.
• Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
• Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
• Serve with sour cream and salsa.

Steps:

• Over medium heat in a medium sized non stick skillet heat oil until hot but not smoking.
• Add onion and cook until softened.
• Add potatoes and chicken and mix with onions, sprinkle with seasoning salt and pepper.
• Cover with lid, stirring occasionally,cook until potatoes are slightly browned.
• Remove cover add peas and corn,cover with lid and cook until veggies are heated through.
• Remove cover, and cook until potatoes are a light to golden brown.

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
• Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
• Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
• Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

Steps:

• Brown ground beef in large saucepan.
• Add onions and garlic; saute until onions are soft.
• Add cream cheese; cook, stirring constantly, until cream cheese is melted.
• Add corn and Rotel; cook until the mixture is heated through.
• At this point I did add some Asadero cheese (a soft Mexican cheese, good for melting - Monterey Jack would probably work if you can't find the Asadero) to the mixture and let it melt.
• Serve over mashed potatoes or Mexican rice.
• Top with Asadero cheese and let melt (I microwaved mine to melt the cheese).