Best Bobby Flays Sweet Potato Chicken Hash Wgreen Chile Hollandaise Recipes

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



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

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

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

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.

YUKON GOLD AND GREEN CHILE HASH



Yukon Gold and Green Chile Hash image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 2 to 3 servings

Number Of Ingredients 10

1 head garlic
Salt and freshly ground pepper
Olive oil
1 poblano pepper
1 large Yukon gold potato, peeled and cut into 1/2-inch dice
1 tablespoon butter
1 tablespoon canola oil
1 shallot, peeled and cut into small dice
1 tablespoon diced piquillo peppers
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
  • Increase the oven to 375 degrees F.
  • Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
  • Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
  • To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE



Sweet Potato Hash Browns with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 9 servings

Number Of Ingredients 13

1 cup sliced green onions, green part only
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons unsalted butter
1 medium Spanish onion, halved and thinly sliced
Pinch sugar
Kosher salt and freshly ground black pepper
6 large sweet potatoes, cut into 1-inch dice
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
  • For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
  • While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
  • Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams

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