Sweet potato-chicken hash with poached eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sweet potatoes |
| 3 | Boneless skinless chicken breasts | |
| 2 | Scallions; thinly sliced | |
| ¼ | cup | Cilantro; coarsely chopped |
| ¼ | 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 | |
Directions
SWEET POTATO-CHICKEN HASH
POACHED EGGS
How to Prepare the Hash:
1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat.
2. Reduce the heat and simmer until tender, about 25-30 minutes.
3. Drain the potatoes, peel and cut into ½-inch cubes.
4. Season the chicken breasts with salt and pepper and place in a saucepan of simmering water. Do not allow the water to become a hard boil.
5. Gently poach for 10-12 minutes or until cooked through.
6. Cut each breast into ½-inch cubes. Place the potato, chicken, scallions, cilantro, chipotle, and honey in a large bowl and mix gently until combined, season with salt and pepper.
7. Form into 4 equal-sized patties. Heat the oil in a large saut‚ pan until just smoking.
8. Season the patties with salt and pepper to taste and saut‚ the patties on each side until golden brown.
9. Keep warm.
How 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. Poach for 4-5 minutes, or until the yolk is nearly cooked.
3. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with one poached egg. © 1997 Lifetime Entertainment Services. All rights reserved.
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