Sweet potato-chicken hash with poached eggs and green chile hollandaise

Every now and then, you come across a random dish and it's so freaking good that you try to recreate it.  While eating lunch one day, I tasted this corned chicken and sweet potato dish with rosemary, and it was just so incredibly savory... so I set off in search of a recipe.  And of course, Bobby Flay, Iron Chef with Southwestern flavors, did not disappoint.

This recipe wasn't savory, but it sure was full of amazing spices and a touch of sweetness, thanks to a drop of honey and the sweet potatoes. Overall, this is one of my new favorites, and such a different breakfast dish to swap into the rotation!

Here's how I did it:

First, I boiled two sweet potatoes, then removed the peel...

...and then diced them:

Then, I roasted some poblano peppers over a gas burner....

 

....and once they were nicely roasted, placed them in a bowl with saran wrap over so they could continue steaming...

...then I took a paper towel and peeled the roasted skin off...

...before seeding and mincing, and set aside...

I cooked up a few chicken breasts and poached them in water, then let them cool and diced them up as well...

...then added the diced sweet potato, minced chipotle pepper, chopped cilantro and canned green chiles to the bowl...

...then mixed it all up...

...formed it into patties, and instead of frying it (like the original recipe calls for), I baked them in the oven for about 15 minutes...

Next step?  Poach the eggs and make the hollandaise sauce!  Heat water plus a few tablespoons of white wine vinegar, then crack eggs into a measuring cup (I used a 1/2 cup) to help "ease" the eggs into the water for poaching... when done poaching (about 3-5 minutes), remove with a slotted spoon, place on paper towels to help dry off...

No pictures for the hollandaise sauce (other than the roasted poblanos), but take 3 large egg yolks + some spices, mix with a hand held mixer, then slowly add melted butter in, continuing to stir.  Fold in the chopped poblano peppers.  Boom.

PLATE! Hash + eggs + hollandaise sauce :)

 EAT.  Enjoy. THIS was soooo yummy.  The family loved it, even the little guy (just kidding, he's too young... and SUPER CUTE!!!!

Here's the full recipe:

Sweet potato-chicken hash with poached eggs and green chile hollandaise
Recipe, slightly adapted from Iron Chef Bobby Flay

Serves 4

Ingredients

• 2 large sweet potatoes
• 3 boneless, skinless chicken breasts
• 2 scallions, thinly sliced
• 1/4 cup cilantro, coarsely chopped
• 1-2 canned chipotle peppers in adobo sauce, minced
• 1 can of chopped chile peppers
• 1 tablespoon honey
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• 9 cups water
• 3 tablespoons white wine vinegar
• 8 eggs
• 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

Directions
To prepare the hash:
1. 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.
2. 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.
3. Place the potatoes, chicken, scallion, cilantro, chipotles, chile peppers, and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties.
4. In a heated oven, bake for 15-20 minutes on 350 or until golden brown.
5. Season the patties with salt and pepper to taste

To prepare the poached eggs:
1. Heat the water and vinegar until simmering in a large frying pan.
2, Break each egg into a cup and gently add to the water.
3. Poach for 4 to 5 minutes, or until the yolk is nearly cooked.
4. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.

To make the green chile hollandaise:

1. Place the yolks, salt, pepper in a blender and mix until smooth.
2. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified.
3. Place in a bowl and fold in the chopped poblano peppers.
4. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.