Best 4 Sweet Potato Chicken Hash With Poached Eggs With Green Chile Hollandaise Recipes
Indulge in a vibrant and flavorful culinary experience with our Sweet Potato Chicken Hash with Poached Eggs and Green Chile Hollandaise. This delightful dish combines tender sweet potatoes, succulent chicken, crisp bell peppers, and a vibrant array of spices for an irresistible savory base. Topped with poached eggs, the dish is elevated with a luscious Green Chile Hollandaise sauce, adding a creamy, tangy, and subtly spicy dimension. This recipe promises an explosion of flavors and textures that will tantalize your taste buds.
In addition to the main recipe, we offer variations that cater to different dietary preferences and taste profiles. For a vegetarian twist, try the Sweet Potato and Black Bean Hash, where black beans replace chicken for a protein-packed, plant-based option. If you prefer a more traditional breakfast fare, the Sweet Potato and Sausage Hash is a hearty and satisfying choice, with flavorful sausage adding a smoky richness to the dish.
For those who crave a spicy kick, the Sweet Potato and Chorizo Hash is sure to deliver. The spicy chorizo sausage adds a bold and zesty element that pairs perfectly with the sweet potatoes and bell peppers. And for a unique twist on classic comfort food, the Sweet Potato and Corned Beef Hash combines tender corned beef with the sweet potato hash, creating a harmonious medley of flavors and textures.
No matter your preference, our Sweet Potato Chicken Hash and its variations offer a delectable and versatile meal option that can be enjoyed for breakfast, lunch, or dinner. With its vibrant flavors, satisfying textures, and customizable options, this dish is bound to become a favorite in your culinary repertoire.
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
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.
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.
Nutrition Facts : Calories 247 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 25 grams
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
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.
Tips:
- For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding them. Do not let the water boil, as this will cause the eggs to overcook and become tough.
- If you don't have green chiles on hand, you can use a mild chili powder or cayenne pepper to add a bit of spice to the hollandaise sauce.
- To make sure the sweet potatoes are cooked through, pierce them with a fork or knife before removing them from the oven. They should be tender and easily pierced.
- If you don't have chicken sausage, you can use regular sausage or even ground turkey or beef.
- Feel free to add other vegetables to the hash, such as bell peppers, onions, or zucchini.
Conclusion:
This sweet potato chicken hash with poached eggs and green chile hollandaise is a delicious and satisfying brunch or dinner recipe. It's packed with flavor and nutrients, and it's sure to please everyone at the table. The sweet potatoes and chicken sausage provide a hearty base, while the poached eggs and hollandaise sauce add a touch of richness and decadence. The green chiles give the dish a bit of a kick, and the fresh herbs add a pop of brightness. This recipe is sure to become a new favorite!
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