Sweet Potato Chicken Hash With Poached Eggs With Green Chile Hollandaise Recipes

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



Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, diced (about 1 cup)
1 teaspoon chopped fresh thyme leaves
2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces)
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup low-sodium chicken broth
1 teaspoon white vinegar
4 eggs
Hot sauce, for serving

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.

Nutrition Facts : Calories 247 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 25 grams

FARMHOUSE HASH WITH POT-POACHED EGGS



Farmhouse Hash With Pot-Poached Eggs image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1/2 medium onion, diced
1 carrot, diced
2 stalks celery, diced
2 large red-skinned potatoes, diced
1/2 pound sweet Italian sausage, casings removed
1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
Kosher salt
1 teaspoon white vinegar
4 large eggs
Freshly ground black pepper

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.

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



Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise image

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

2 large sweet potatoes
3 chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle pepper
1 tablespoon honey
salt & pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
1 pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped**
1/2 cup unsalted butter, melted until foamy

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 HOLLANDAISE



SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE image

Categories     Chicken     Potato     Poach

Yield 4

Number Of Ingredients 11

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

Steps:

  • Directions 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. Green chile hollandaise: 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.

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



Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 17

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
Green Chile Hollandaise, recipe follows
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

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.

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