Bobby Flay's Sweet Potato-chicken Hash W/green Chile Hollandaise

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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 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

Recipe

• 1 to prepare hash: in medium saucepan, cover potatoes with cold water and bring to boil over high heat.
• 2 reduce heat and simmer until tender, 25 to 30 minutes.
• 3 drain potatoes, peel and cut into 1/2-inch cubes.
• 4 season chicken breast with salt and pepper and place in saucepan of simmering water. poach 10-12 minutes or until cooked through.
• 5 cut each breast into 1/2-inch cubes.
• 6 place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
• 7 form into 4 equal-sized patties. heat oil in a large saute pan until just smoking.
• 8 season patties with salt and pepper to taste and saute patties on each side until golden brown. keep warm.
• 9 to prepare poached eggs: heat water and vinegar until simmering in a large frying pan.
• 10 break each egg into a cup and gently add to the water.
• 11 poach for 4 to 5 minutes, or until yolk is nearly cooked.
• 12 remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
• 13 green chile hollandaise: place yolks, salt, pepper in a blender and mix until smooth.
• 14 slowly, drop by drop add warm butter to mixture and blend until emulsified.
• 15 place in a bowl and fold in chopped poblano peppers.
• 16 serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.