JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE
Steps:
- For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
- Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
- For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
- For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
- To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
- In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
- Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
- Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Steps:
- To prepare 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. 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. 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.
- To prepare 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.
- 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.
FARMHOUSE HASH WITH POT-POACHED EGGS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
- Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
POACHED EGGS W. CHICKEN HASH
Here is another great way to use up leftover chicken -- for breakfast the next morning! Found the inspiration recipe in one of my Food & Wine magazines - however, I did 'tweak' this to our taste & it turned out great!
Provided by stephanierndos
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- • Bring a small saucepan of water to a boil. Add a pinch of Kosher or Sea Salt & the diced potato and boil over high heat until just tender - approximately 5 minutes; drain.
- • In a large non-stick skillet, heat 1 tablespoons olive oil - just until shimmering. Add the onion and celery & cook until they are just softened, about 3 minutes. Add the chicken and bacon and stir together, then add the diced cooked potato, season with the lemon juice, poultry seasoning, and kosher salt & fresh ground black pepper (to taste). Cook over medium high heat, pressing the hash with a spatula & turning every so often to ensure potatoes get evenly browned , about 10 minutes; keep the hash warm.
- • Meanwhile, bring skillet of water to a boil. Crack an egg into a small bowl & carefully slide it into the simmering water. Repeat with remaining 3 eggs. Simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
- • Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate, {you may want to top the hash with the poached egg ~ makes for an appealing presentation} & serve.
- • Hot sauce makes an excellent accompaniment as well. Also, if you choose to serve this meal as Brunch ~ an excellent suggested wine accompaniment would be a smoky Rhone Valley Red such as; 2005 Delas Freres Les Launes.
Nutrition Facts : Calories 231.7, Fat 14.7, SaturatedFat 4, Cholesterol 242.8, Sodium 209, Carbohydrate 10.5, Fiber 1.4, Sugar 1.6, Protein 14.3
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare 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. 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. 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.
- To prepare 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.
- 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.
BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE
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
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.
POACHED EGGS WITH VEGETABLE HASH
This is a fine breakfast after a late night out with friends, but it's so good (and good for you) you could really eat it any time of day. The mix of potato, turnip, and red bell pepper along with the sweet taste of corn is a good-looking, great-tasting combination and an excellent way to get a bunch of veggies in at breakfast.
Yield serves 4
Number Of Ingredients 10
Steps:
- Peel the turnip, potato, and onion and cut into 1/4-inch cubes. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/4-inch pieces.
- Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until soft. Add the corn and cook for 10 minutes, or until the potatoes are golden brown. Season with salt and pepper.
- Spray a saucepan with cooking spray and fill it halfway with water. Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low. Carefully crack the eggs directly into the water, being sure not to break the yolks, and cook for 4 to 5 minutes, or until the whites are cooked but the yolk is still soft.
- Place some of the hash on each of 4 plates and top with 2 poached eggs.
- Why the cooking spray and vinegar? If you've ever made poached eggs, you know they leave a thin layer of a cementlike substance around the pan that's almost impossible to get off. Spraying the pan with cooking spray before adding the water completely eliminates that problem. And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.
MEXICAN CHICKEN HASH WITH POACHED EGGS
I love hash with poached eggs for breakfast, lunch or dinner. I had some leftover sweet potatoes and chicken one weekend morning and this is the end result. I love to using leftovers, and think you can make some amazing dishes with them. This is hearty rich, flavorful, and a one skillet wonder. If you don't have leftovers, a rotisserie chicken works good, or even just some poached or grilled chicken.
Provided by SarasotaCook
Categories Breakfast
Time 50m
Yield 6 Servings and 6 eggs, 6 serving(s)
Number Of Ingredients 19
Steps:
- NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
- NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
- Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
- If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
- Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
- Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
- Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!
Nutrition Facts : Calories 279.1, Fat 17.1, SaturatedFat 8.9, Cholesterol 243.5, Sodium 390.5, Carbohydrate 18.7, Fiber 3.6, Sugar 5.9, Protein 13.6
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOL
I've been on a hash kick lately. This one is my favorite. It's really best with the sauce, so don't skip it! It's worth it! From Bobby Flay.
Provided by hepcat1
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare 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.
- 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.
- 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.
- To prepare 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.
- For the sauce:.
- 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.
Nutrition Facts : Calories 571.4, Fat 39.8, SaturatedFat 18.6, Cholesterol 481.2, Sodium 291.4, Carbohydrate 23.1, Fiber 4, Sugar 8.6, Protein 31
FARMHOUSE HASH WITH POACHED EGGS
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
Provided by Scoutie
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat.
- Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
- Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
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- Bring a small saucepan of water to a boil. Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
- In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and add it to the skillet along with the diced bacon. Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add the cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
- Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
- Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.
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