Smoky Sweet Potato Chicken Hash

I think there's nothing better with a poached egg than some good hash. As a kid, I loved corned beef hash. Come to think of it, I still do. But I've learned that there's much more than corned beef hash to be had. There was that sweet potato hash that I loved (with a spicy hollandaise that was equally awesome) and then there was the chicken hash that I made once using Fog Island's recipe. They say that that particular recipe has gotten national attention (it's true-I googled it and found it was once profiled in Gourmet magazine years ago) and I'm sure that they make it a little crispier than I did, but I liked it anyway.


The first time I tried this I made it the way the original recipe called for, with the red bliss potatoes. It was really good, and had enough different tastes to keep me interested in finishing it. After I had that sweet potato hash, though, I got conflicted. I loved both, but each recipe kept pulling me. I couldn't have two different hashes at the same time (no. Wait a minute, I could, but I might risk some sort of salmonella or something while I would try to finish both, and I'll undoubtedly burn myself out of eating hash for quite awhile. So I decided to pass on the double batch). I thought about making the sweet potato hash this morning (after I finally pilfered the right recipe I had been searching for) but something held me back.

Oh, now I remember what it was. I had run out of bacon, which is what that recipe called for. Silly me. That's what would have made this recipe really stick out. If I had just made it without it, it would be sweet potato home fries with sauteed onions. Equally delicious, but completely different thing.



So I took the best of both worlds with these hashes, and I combined them together. And proceeded to make the most kick-ass hash I've had in quite some time. I took the base of the Fog-Style Chicken hash, added sweet potato and chipotle peppers in adobo sauce (but just a little! Too much of that stuff will make you feel like you swallowed fire, and I had an entire can). It was perfect. It took the chicken hash way, way up several notches. It was smoky, it had the protein I was looking for, it had a bunch of vegetables, it was so, so, so good.



Just as an aside-is it weird to have both the chicken and the egg in the same dish? Personally I'd say no, but you really can have a "what came first" debate with this kind of meal.

It's a good thing I live by myself sometimes-I don't know that I'd be able to share. :)

Smoky Sweet Potato Chicken Hash (original recipe, "Fog-Style Chicken Hash" from Nantucket Recipes from the Fog Island Cafe, by Mark and Anne Dawson-my changes are in parentheses)
* 4 c. chicken broth or water (water works just fine, and it's what I've always used)
* 1 1/2 lbs. poached chicken-about 2 or 3 chicken breasts-about a package full-just check the weight on the label (see this post on how to poach chicken)
* 1 1/2 pounds small red potatoes (I used 2 sweet potatoes instead)
* 1 large chopped onion
* 1/2 c. diced green pepper
* 1/2 c. diced red pepper
* 3 garlic cloves, minced
* 2 tablespoons unsalted butter (yes, this time I used actual butter)
* 1 tsp paprika
* 1/2 tsp chili powder
* 1/2 tsp black pepper
* 1/2 tsp white pepper (I omitted the white pepper and instead used a full teaspoon of black pepper)
* 1/2 tsp dried thyme, crumbled
* 1/2 tsp salt
* 1/2 c. chopped scallion
* 1/2 c. packed chopped parsley leaves, (I skipped this ingredient)
* 1 c. half-and-half
* 1.5 tbsp. chipotle peppers in adobo sauce, diced and mashed (new addition-skip completely if you're not into smoky, spicy tastes with your breakfast)

Poach chicken and let cool, then cut into small chunks. Set aside.

While chicken is poaching, slice potatoes into small cubes (if you are using the original recipe, leave the skins on the red bliss; if using sweet potato, peel the potatoes first before cutting them). Boil potatoes until tender, about 15 minutes, and drain.

In a large skillet cook onion, both peppers, and garlic in butter over medium high heat, stirring frequently, until softened, about 3 minutes. Add spices and salt and continue to cook for about 1 minute. Add chicken, potatoes, scallion, parsley (if you use it), and half-and-half and chipotles in adobo (if you are using them) and cook over medium high heat, stirring every so often, until liquid is reduced and hash is thick. (Note. The hash didn't really become all that thick for me but I cooked it until it was reduced fully. Made no difference on the taste.)

Top hash with poached eggs. Perfect for the morning after a big 4 day flooding rain.