How to Make Sweet Potato-Chicken Hash Benedict
A Great Brunch Idea for Leftover Cooked Turkey or Chicken
Nov 10, 2008
This is a recipe you can be proud to serve at a brunch or to overnight guests at the holidays.
Please read the cautionary words about how to safely store and use leftover chicken or turkey. Food poisoning is not the way you want to make the meal memorable.
Santa Fe Sweet Potato-Chicken Hash Benedict
If you have a couple of leftover baked sweet potatoes, all the better. The texture will be different, but still very good. Other potatoes could be used as well, but I think you'll like what the sweet potatoes add to the spicy-sweet and savory melange.
About poaching eggs: If you're confident in your ability to poach eggs directly in the water, you may certainly use that method. A poaching pan with separate cups makes the job easier. If you don't have such a pan, pyrex custard cups set in a large pan of boiling water will also work. The pan should have a lid, or failing that, you can cover the pan with aluminum foil.
Ingredients:
- 2 large sweet potatoes
- 2 cups cooked chicken, cubed
- 2 scallions, thinly sliced
- ¼ cup cilantro (fresh coriander) coarsely chopped
- ¼ cup canned chipotle peppers, chopped
- 1 Tbsp honey
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil
- 1 pkg instant hollandaise mix
- 1 tsp New Mexico chili powder
- 4 eggs
- Baby spinach leaves (or other greens) for garnish.
Method:
- In a medium saucepan over high heat, cover the potatoes with cold water. Bring it to a boil, reduce the heat and simmer until tender when pierced with a fork, 25-30 minutes. Drain the potatoes. When they are cool enough to handle, peel and cube them.
- To a large bowl, add the potatoes, chicken, scallion, cilantro, chipotles and honey. Gently mix together until combined. Season with salt and pepper. With your hands or a biscuit cutter, form the mixture into 4 equal patties. If the mixture is too loose to hold together, stir in a beaten egg.
- Heat oil in a large sauté pan until nearly smoking. Sauté the patties until golden brown. Set aside and keep warm.
- While you are waiting for the water to boiling for poaching the eggs, prepare the hollandaise sauce according to package directions, stirring in the chili powder.
- Poach the eggs according to your favorite method. If using a poaching pan or custard cups, add a dab of butter to each cup and let it melt before adding the eggs. When they're cooked to your liking, remove and drain the eggs.
- To serve, arrange spinach leaves on each serving plate. Add a hash patty. Carefully top each patty with a poached egg and drizzle hollandaise over the top. Serve immediately. Pass the bottled hot sauce for the flaming chilie-heads in your crowd.
A Bloody Mary would go wonderfully with this brunch.
More Breakfast and Brunch Recipes like:
- Champagne Cocktail Normande
- The World's Best French Toast (with Peaches)
- Caramel Apple French Toast
- Crepes Normande
- Camembert and Apple Omelette
- Asparagus Cordon Bleu Crepes
- Seafood Eggs Benedict with Shrimp, Nova Scotia Lox and Asparagus
- Sweet Potato Hash with Smoked Salmon and Fennel
You may also be interested in these other ideas on How to Love Leftover Turkey or Chicken, including:
- Cream of Chicken & Wild Mushroom Soup
- Turkey Minestra
- Turkey & Bean Salad with Fresh Cranberry Dressing
- Avocado Stuffed with Turkey Salad
- Pesto Pasta Salad with Turkey & Goat Cheese
- Crustless Turkey Quiche
- Quick & Easy Turkey Florentine
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