27 April 2011

Sweet Potato Hash, Crab Cake, Poached Egg and Chipotle Hollandaise

I have been craving this mountain of goodness for a while now. Ever since I made Bobby Flay's Sweet Potato Hash I've wanted to use chipotle hollandaise sauce and add a crab cake. Seriously, how much better could it get. Just to let you know, this is delicious. Although one of these towers will fill you up, you'll be wanting another one.

It may seem like there are a lot of steps to this, but you'll be able to make the sweet potato hash and the crab cake ahead of time, and reheat them together while you are prepping the egg and hollandaise.

Below you'll find all the recipes you need in order to recreate this. Make the Sweet Potato Hash first along with the crab cakes, then as the water for the poached eggs is heating up, whip up the hollandaise and finish making the eggs. Stack however you wish, and dive in!

Sweet Potato Hash with Poached Eggs
Printable Recipe
by Kacey's Kitchen - slightly adapted from Bobby Flay, Foodnetwork.com

  • 2 large sweet potatoes
  • 2 scallions, thinly sliced
  • 1/4 cup cilantro, coarsely chopped
  • 1 tablespoon honey
  • Salt and freshly ground pepper, to taste
  • 3 cups water
  • 1 tablespoon white wine vinegar
  • 4 eggs
To prepare the hash:
  1. Preheat oven to 375°F.
  2. 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.
  3. Place the potatoes, scallion, cilantro and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties and place on a greased baking sheet.
  4. Place in oven for about 20 minutes or until golden brown.
To prepare the poached eggs:
  1. Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water.
  2. 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.

Crab Cakes
Printable Recipe
by Kacey's Kitchen, adapted from Phillips Foods (Shirley Phillips Crab Cakes)
  • 8-10 oz. crab cakes, chopped
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. mayonnaise
  • ½ tsp. lemon juice
  • 1 ½ tsp. mustard
  • 1 ½ tsp. melted butter
  • ½ tsp. parsley flakes
  • ¼ c. breadcrumbs
  • chopped chives for garnish (if desired)
  1. Preheat oven at 375°F degrees.
  2. In a large mixing bowl, combine all ingredients except for crab meat.
  3. Fold in the crab. Shape into four patties.
  4. Line cookie sheet with tinfoil (for easy cleanup), place patties on it, and bake 12-15 minutes or until evenly brown on each side and warmed through.

Chipotle Hollandaise
  • 3 egg yolks
  • 1/2 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • Lemon juice, to taste
  • 1/8 cup melted butter
  • 1/2 tbsp chipotle pepper puree
  1. Whip the egg yolks until they are foamy.
  2. Continue whipping while you add the hot sauce, Worcestershire sauce, salt and lemon juice.
  3. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by band until sauce thickens and forms ribbons when the whisk is lifted.
  4. Remove the sauce from the heat and add the butter and the chipotle puree.


  1. That looks heavenly. I very much want that in my mouth right this minute!

  2. this is GORGEOUS! I would LOVE to taste this!