Recipe
Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise
Sweet potato and poached chicken are formed into sautéed patties, topped with poached eggs, and finished with a roasted poblano green chile hollandaise sauce.
Ingredients
- For the hash: 2 large sweet potatoes
- For the hash: 3 boneless, skinless chicken breasts
- For the hash: 2 scallions, thinly sliced
- For the hash: 1/4 cup cilantro, coarsely chopped
- For the hash: 1/4 cup canned chipotle peppers
- For the hash: 1 tablespoon honey
- For the hash: Salt and freshly ground pepper, to taste
- For the hash: 2 tablespoons olive oil
- For the poached eggs: 3 cups water
- For the poached eggs: 1 tablespoon white wine vinegar
- For the poached eggs: 4 eggs
- For the green chile hollandaise: 3 large egg yolks, lightly beaten
- For the green chile hollandaise: 1/4 teaspoon kosher salt
- For the green chile hollandaise: Pinch white pepper
- For the green chile hollandaise: 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped
- For the green chile hollandaise: 1 stick unsalted butter, melted until foamy
Instructions
- 1
Cook the sweet potatoes
For 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.
- 2
Poach the chicken
For the hash: 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.
- 3
Form and cook the hash patties
For the hash: 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.
- 4
Poach the eggs
For 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.
- 5
Make the green chile hollandaise
For the 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.