Sweet Potato Chicken Hash With Poached Eggs With Green Chile Hol Recipes

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GREEN CHILI SWEET POTATO HASH

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 14



Green Chili Sweet Potato Hash image

Steps:

  • Cook sweets in boiling water to al dente, then rinse in cold water.
  • Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly.
  • Portion out 2 cups of mixture.
  • Heat a healthy drizzle of olive oil in a saute pan.
  • Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish.
  • Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients.

3 1/2 pounds Jersey sweet potatoes, 1/2-inch dice
1 1/2 pounds red garnet sweet potatoes, 1/2-inch dice
13 to 16 ounces green chiles with liquid
3/4 cup fresh cilantro, plus more for serving
2 tablespoons dry oregano
1 tablespoon black pepper
2 1/2 teaspoons salt
3 small limes, juiced, plus lime wedges, for serving
3 medium red onions, medium dice
1 large red bell pepper, small dice
Olive oil, for cooking
20 eggs
Chipotle mayonnaise, for serving
Whole wheat sourdough toast, for serving

BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE

Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.

Provided by Chef GreanEyes

Categories     One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16



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

Steps:

  • 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.

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
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

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

Categories     Chicken     Potato     Poach

Yield 4

Number Of Ingredients 11



SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE image

Steps:

  • Directions 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. Green chile hollandaise: 3 large egg yolks, lightly beaten 1/4 teaspoon kosher salt Pinch white pepper 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped** 1 stick unsalted butter, melted until foamy 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.

2 large sweet potatoes
3 boneless, skinless chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle peppers
1 tablespoon honey
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs

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