Louisiana Chicken And Sweet Potato Hash Recipes

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

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.

SWEET POTATO CHICKEN BREAKFAST HASH

Steps:

• Add the sweet potatoes to a wide mug or small bowl with 1 tablespoon water and microwave until tender, 2 to 5 minutes. Stir in the chicken, paprika and salt and pepper to taste. Microwave until warmed, about 1 minute. Carefully crack the egg on top. Sprinkle a little water on top of the egg and microwave until the egg white is solid but the yolk is still runny, 30 seconds to 1 minute. Serve immediately with toppings of your choice.

LOUISIANA CHICKEN AND SWEET POTATO HASH

Steps:

• Place cubed sweet potatoes in large pan with just enough water to cover. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and cook about 15 minutes, until they are just tender.
• While potatoes are cooking, poach the chicken: Cut breasts in half vertically, place them in a large skillet and add just enough water (or low-sodium chicken broth) to cover. Bring to a boil over medium high heat, then reduce heat to low and cook for about 10 minutes, until chicken is just cooked through and tender. Drain, transfer to work surface and cut into 1/2 cubes. Set aside.
• Drain potatoes and set aside.
• Clean out skillet and melt butter over medium heat. Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until vegetables have softened. Add paprika and dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute. Add chicken, sweet potatoes, scallions, parsley and half-and-half. Cook for 6 to 8 minutes, until liquid has reduced and hash is thickened and "tight.".

LOUISIANA CHICKEN AND SWEET POTATO HASH

Steps:

• Place the sweet potatoes in a large pan with just enough water to cover.
• Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and cook about 10 minutes, until the potatoes are just tender.
• Drain the potatoes, and set aside.
• While potatoes are cooking, heat skillet and place the butter in it to melt over medium heat.
• Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until the vegetables have softened. Add chicken pieces and saute until cooked through, approximately 15 minutes.
• Add the paprika and the dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute.
• Drain and add sweet potatoes, scallions, parsley, sour cream and chicken broth. Cook for 3-5 minutes until the all flavors and liquids have blended.