Sweet Potato-Chicken Hash With Poached Eggs With Green Chile Hollandaise
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 large
Sweet Potatoes1 cup
Chipotle Pepper (canned)1 tbsp
Honey1
Salt2 tbsps
Olive Oil3 cups
Water1 tbsp
White Wine Vinegar4
Eggs3 large
Egg Yolk (lightly beaten)1 tsp
Kosher Salt1 pinch
White PepperDirections:
1
To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat
2
Reduce the heat and simmer until tender, about 25 to 30 minutes
3
Drain the potatoes, peel and cut into 1/2-inch cubes
4
Season the chicken breast with salt and pepper and place in a saucepan of simmering water
5
Poach for 10-12 minutes or until cooked through
6
Cut each breast into 1/2-inch cubes
7
Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper
8
Form into 4 equal-sized patties
9
Heat the oil in a large saute pan until just smoking
10
Season the patties with salt and pepper to taste and saute the patties on each side until golden brown
11
Keep warm
12
To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan
13
Break each egg into a cup and gently add to the water
14
Poach for 4 to 5 minutes, or until the yolk is nearly cooked
15
Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg
16
Place the yolks, salt, pepper in a blender and mix until smooth
17
Slowly, drop by drop add the warm butter to the mixture and blend until emulsified
18
Place in a bowl and fold in the chopped poblano peppers
19
Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally