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

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

Provided by Chef GreanEyes

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Previous Next

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.