Yeah, just try to say the name of this dish five times fast!
I’m a big breakfast fan – meaning that I’m a fan of big breakfasts. My typical breakfast is a few cups of coffee and granola, yogurt or both, but nothing is better than a nice plateful of eggs, bacon, pancakes…ahhhh, I wish I could eat that way every day! Hash of any kind is one of my favorites. I spent two weeks in the early ’90’s camping from Seattle down to SoCal, and canned hash with eggs was one of the staples on that trip. Thankfully I’ve learned how to make “real” hash since then, and this version is one of the BEST I’ve ever tried!
I wish I could take credit for this recipe, but something this good just had to be created by a professional – in this case, none other than my favorite Bobby Flay. It’s admittedly a bit more work than I usually like to put into breakfast, but I assure you it’s absolutely worth it! It’s also a great dish when you’re in the mood for “breakfast for dinner” (don’cha just love those nights?).
Sweet Potato-Chicken Hash and Poached Eggs with Green Chile Hollandaise
- 2 large sweet potatoes
- 3 boneless, skinless chicken breasts
- 2 scallions, thinly sliced
- 1/4 cup cilantro, coarsely chopped
- 1/4 cup canned chipotle peppers
- 1 tablespoon honey
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 3 cups water
- 1 tablespoon white wine vinegar
- 4 eggs
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. Heat the oil in a large saute pan until just smoking. Season the hash with salt and pepper to taste and saute until golden brown one one side, then flip as best you can and brown the rest a bit.
Break each egg directly onto the hash and cover pan. Cook until eggs are cooked to your desired consistency. Remove each portion from pan (keeping the egg on top) and place on plates. Spoon hollandaise onto plates, serve and enjoy!
Green Chile Hollandaise Sauce
- 3 large egg yolks, lightly beaten
- 1/4 teaspoon kosher salt
- Pinch white pepper
- 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped
- 1 stick unsalted butter, melted until foamy
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.
Note: Bobby prepares his slightly differently. He forms the hash into patties and browns them, then poaches the eggs separately. I’m unfortunately missing the patty-forming gene and have never been able to keep them together, so I make this recipe as instructed above.