Chicken Sweet Potato Hash With A Cranberry Relish Recipes

Steps:

• For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
• Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
• For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
• For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
• To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
• In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
• Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
• Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.

Steps:

• Walnuts -- In a small dry saute pan on medium to medium high heat, add the walnuts and toast until golden brown. You will begin to smell them and that is when you know they are done. Stir often and keep an eye on them, they only take a few minutes. Remove, and let cool.
• Cranberry Relish -- In a medium sauce pan, add the butter and bring to medium heat. Add the onion and simmer 2 minutes until slightly tender. Then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. Then reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. Continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. Cook another minute or two and then remove from the heat and cool. It will thicken upon cooling. This can easily be done in advance.
• Base -- In a large saute pan on medium high heat, add the bacon and saute until golden brown and slightly crisp. Remove to the side on a paper plate lined with a paper towel to drain.
• Chicken -- In the same pan with the bacon drippings, add the chicken (seasoned well with salt and pepper) and cook until golden brown. Once again, remove the chicken to the same plate with the bacon.
• Onions, Celery and Potatoes -- To that same pan with the bacon drippings and chicken bits, add the potatoes, onion, celery and garlic. Add additional oil - only if necessary. The potatoes will soak up a lot, but you should have enough from the bacon dripping, but if not - add just a little olive oil, a little at a time if needed. Then add approximately 1/4-1/3 cup chicken broth and cook uncovered on medium heat. The broth will give it a little moisture and help cook the potatoes (don't add too much, this is just to help the cooking process started). Cook about 10-15 minutes until the potatoes begin to get tender. The broth will reduce and the potatoes and onion will start to brown up. Cooking time will depend on how small you diced your potatoes.
• Finish -- Once the potatoes are tender. You don't want them falling apart, just tender. Add in the apple slices (they don't take long to cook), the chicken and bacon back in along with the sage, thyme and parsley. Check for seasoning, and add salt and pepper if needed. Cook an additional 5 minutes until everything is well combined and heated through. If it looks a bit dry, add a little more broth, that is why you have it. Water will work too if you don't have broth on hand.
• Serve -- The hash is done! Time to eat. I prefer to warm up the cranberry relish in the microwave, but serving it cold is just fine. I just "nuke" it for 1 minute on medium just to take the chill off and then serve a nice dollop right on top on your hash. It is just the perfect condiment to this savory dish. ENJOY!

Steps:

• To prepare the hash: 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. 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. 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. 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: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. 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 and some Green Chile Hollandaise.
• Place the yolks, salt, pepper in a blender and mix until smooth. 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. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

Steps:

• Preheat oven to 350°.
• Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
• Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
• Place chicken breasts on top of potatoes.
• Combine all other ingredients and pour over chicken.
• Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
• Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.

Steps:

• Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
• Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
• Transfer hash to plates and serve.