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Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise
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Ingredients (16)
- 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
Step 1 of 5
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.