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Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce

Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce
Prep Time
40 min
Cook Time
45 min
Yields
4 servings

This spicy hash is the perfect thing for a leisurely but adventurous brunch.

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ingredients

Mango-Habanero Hot Sauce

2
Tbsp canola oil
2
cloves garlic, chopped
1
shallot, chopped
2
mangoes, chopped (about 2 heaping cups)
1
habanero, chopped
1
cup white wine vinegar
3
Tbsp honey
Kosher salt and freshly ground black pepper

Jerk Chicken and Sweet Potato Hash

2
Tbsp canola oil
1
Spanish onion, chopped
2
Jerk Chicken Breasts, diced, recipe follows
3
medium sweet potatoes, boiled, peeled and diced
4
scallions, sliced on diagonal, plus for garnish
½
cup fresh cilantro leaves, chopped, plus for garnish

Poached Eggs

4
eggs
2
Tbsp white wine vinegar

Jerk Chicken Breasts

3
Tbsp ground coriander
3
Tbsp ground ginger
3
Tbsp light brown sugar
2
Tbsp garlic powder
2
Tbsp onion powder
2
Tbsp kosher salt, plus for sprinkling
1
Tbsp habanero powder
1
Tbsp dried thyme
2
tsp cinnamon
2
tsp ground cloves
2
tsp coarsely ground black pepper, plus for sprinkling
2
boneless, skinless chicken breast halves, about 6 oz each
2
Tbsp canola oil
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directions

Notes

Special equipment: 3-inch ring molds, optional

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.)

Step 7

Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.

Step 8

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.

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