Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise

As you may recall, I indulged in (and blogged about) a fantastic meal at Bobby Flay's Mesa Grill in Las Vegas this past December. If you missed it, check it out at the Vegas: Mesa Grill post.

The Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise dish we had there was superb, and after a simple search at foodnetwork.com, I decided to re-create it.
I was a little nervous when I started making this. (I'm sure I'm not the only one who gets occasionally nervous when they cook. Am I?...Am I?.....Hellloooo????.........is this thing on??? Oh well...)
Here are my reasons:
1) I was going to re-create something I only had eaten once.
2) The expectations were set high from the start, the original meal was not only excellent, but the whole restaurant experience was awesome. If I ruined my version, it would be a huge disappointment.
3) I was going to re-create a dish from an Iron Chef's restaurant.
4) I have never poached an egg before. (I remind myself of the poaching experiences from Julie & Julia)
5) I have never made Hollandaise sauce before.

What if my meal ruined the memory of the delicious meal at Mesa Grill!?!?!? Oh the pressure!!!

I'm very excited to tell you how awesome this dish turned out. Not only was it good, but it was really REALLY REALLY good, and quite comparable to Bob's. (Yeah, I totally call him Bob now. I was pretty impressed with my first attempts at poached eggs and Hollandaise sauce. All participating eggs survived their watery bath! Success!!!

Take THAT Iron Chef Flay!!! Bring on the Throwdown!!!

I'm looking forward to making this again. Because I had no clue what I was doing, and I only had 2 pots at a time to cook with, it took quite a while to make. And I was so wrapped up in this dish, I totally forgot to make the sides I was planning on. Whoops!!! Solo, these were plenty filling, leaving just enough room for some dessert.
Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise
Printable Recipe
by Bobby Flay, Foodnetwork.com

• 2 large sweet potatoes
• 3 boneless, skinless chicken breasts
• 2 scallions, thinly sliced
• 1/4 cup cilantro, coarsely chopped
• 1/4 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
  

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 and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties.
   
4. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
   

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.
   

Green Chile Hollandaise

• 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
  

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. Place in a bowl and fold in the chopped poblano peppers.
   
3. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.