Poached Eggs W Chicken Hash Recipes

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.

FARMHOUSE HASH WITH POT-POACHED EGGS

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.

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 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.

CONFIT CHICKEN LEGS WITH POTATO HASH & POACHED EGG

Steps:

• Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.
• Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then remove from the oil and drain on a wire rack. Reserve and strain the oil - this is great for roasting veg or making more confit. Reserve the shallot and garlic.
• To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it's crisping. Add the leeks, chilli, confit shallot and garlic (squeezed out of its skin). Cook for another 5 mins until the leeks have softened and the potatoes are cooked through. Season, then add the spinach, kale and parsley. Stir until the leaves have wilted. Add a splash of vinegar.
• Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with the hash, eggs and a sprinkling of parsley.

FARMHOUSE HASH WITH POACHED EGGS

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.

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!

MUSHROOM HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.