Sweet Potato Chicken Hash With Poached Eggs With Green Chile Hol Food

SOUTHWESTERN SWEET POTATO HASH WITH EGGS

Steps:

• Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
• Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
• Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
• Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.

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

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.

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOL

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.

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

SWEET POTATO & SPROUT HASH WITH POACHED EGGS

Steps:

• Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
• Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
• Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

MEXICAN CHICKEN HASH WITH POACHED EGGS

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!