Sweet Lime Chili Chicken Hash Recipe
shaved onions, savoy cabbage, carrots, two poached eggs, peanut chili hollandaise, fresh green onions, breakfast potatoes, toast
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Ingredients
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Chicken and Hash
Peanut Chili Hollandaise
Poached Eggs
Method
Preparing the Hash
- 1
Cook the Hash
In a large skillet over medium heat, combine the cooked chicken, shaved onions, savoy cabbage, grated carrots, and breakfast potatoes. Sauté for about 5-7 minutes until the vegetables are tender and heated through.
Making the Peanut Chili Hollandaise
- 2
Prepare Hollandaise
In a heatproof bowl, whisk together egg yolks and lime juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until fully combined. Stir in peanut butter, chili sauce, and salt to taste. Remove from heat.
Poaching the Eggs
- 3
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack eggs into small bowls, then gently slide them into the simmering water. Cook for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Serving
- 4
Plate the Dish
Divide the chicken hash among plates, top each serving with a poached egg, and drizzle with peanut chili hollandaise. Garnish with fresh green onions and serve with toast on the side.
