Caribbean Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise

By jenlin

Ingredients

• 1/2 cup canola oil
• 1/4 cup chopped fresh oregano
• Sweet Potato Hash, recipe follows
• 4 to 6 fried or poached eggs
• Sofrito Hollandaise, recipe follows
• Fresh cilantro leaves, for garnish
• 3 sweet potatoes, peeled and cut into 3/4-inch rounds
• Canola oil
• One 1/2-inch slice country ham
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1 tablespoon chipotle in adobo sauce
• 1 tablespoon honey
• 3 scallions, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 tablespoons butter
• 2 tablespoons canola oil
• 1/2 small Spanish onion, finely diced
• 1/2 poblano chile, finely diced
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon aged sherry vinegar
• 3 large egg yolks, lightly beaten
• 1 1/2 sticks butter, melted until foamy
• Juice of 1/2 sour orange

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.

Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.

Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.

Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.

Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.

Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.