Bobby Shorts Carlyle Chicken Hash Recipes

BOBBY SHORT'S CARLYLE CHICKEN HASH

Steps:

• Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.
• In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.
• Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.

BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE

Steps:

• To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
• Reduce heat and simmer until tender, 25 to 30 minutes.
• Drain potatoes, peel and cut into 1/2-inch cubes.
• Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
• Cut each breast into 1/2-inch cubes.
• Place 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 oil in a large saute pan until just smoking.
• Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
• To prepare poached eggs: Heat 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 yolk is nearly cooked.
• Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
• Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
• Slowly, drop by drop add warm butter to mixture and blend until emulsified.
• Place in a bowl and fold in chopped poblano peppers.
• Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.