Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise

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Loved, Loved this recipe. We will be making it again when company comes.

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I made this dinner just because it's a pretty heavy dish. I loved the flavors! The hash, sauce and egg on a fork make for scrumptious bite. My only issue is that this a labor intensive dish so you'll probably want to make the hash beforehand then fry it up making the sauce and poached egg when you plan to serve the dish. I also had no luck creating patties--there is nothing in the mix that binds the hash. You'll have to use a ring-mold or something to make that work. I just threw it a giant pan and served it like a real hash. It was a screaming success!

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We had this at MGV 3 years ago and LOVED it. I made it for my husband tonight and he was in heaven! SO SO SO good! I also made Bobby's Roasted Red Pepper sauce and his Cilantro Oil as accompaniments to the hash and that took it to another, amazing level. The only changes I will make next time are cut the chicken and sweet potatoes a tad bit smaller and add a squeeze of lemon juice to the hollandaise sauce. Other than that...DELISH!

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Outstanding! Just like being at Mesa Grill, NY. Thanks Bobby!

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My family loves this! It takes some time and many pans but it's well worth it.

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I had this two weeks ago at MGLV and was in pure heaven. This is so great for a breakfast for dinner meal. I have noticed many are complaining about the hash patty not holding together, I plate it the way they do at the Mesa Grill and that is with a ring mold. It works great!

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I had this at Mesa in Las Vegas and I have been thinking about it every since. This is a must... I used a rotisserie chicken which worked out fine. I didn't mind that the patty didn't stay perfect, because I think that is the point for the yolk to melt through the whole dish as you eat it. That's my favorite part and the best tasting part. Do try this!!!

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My changes were using canned sweet potatoes, cilantro paste and subbing salsa verde instead of roasted peppers.
To cut on prep time I also did the patty mix the day before and stored it in the fridge, and I used just a smidge of seasoned breadcrumbs to give a light 'crust' (just for personal preference, that's how we like our patties.
I'm also wondering if next time I might use some of the discarded eggwhites in the patty mix to act as a bit of a *binder* because, as others have already mentioned, I had problems keeping them intact also.:/

All in all this was a very tasty recipe!!

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This was so good! The Southwestern flavors worked perfectly together. I had originally planned on making this for breakfast, but it ended up being a hearty dinner instead. To make this less complicated, I baked the sweet potatoes in the microwave instead of boiling them, used rotisserie chicken from the store (just two breasts, but less fuss, oven-baked the eggs in some butter in ramekins instead of poaching them, and used canned, diced, fire-roasted green chilies. My only complaint was that the patties did not stay together as others complained about, but piling them on the plate and topping them with the eggs and hollandaise still made a decent presentation. All-in-all, a delicious, easy, filling meal.

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I have been to Mesa Grill in Ceasar's Palace Las Vegas 3 times and everytime I went I ordered the same thing, the chicken and sweet potato hash. It was the best lunch I have ever had. I finally used the recipe and the dish turned out just as I had remembered it. Perfect! Now that I have this recipe nailed maybe when I go back to Vegas and the Mesa Grill I can try something new...MAYBE! Thank you Bobby Flay and the Food Network Staff for improving the quality of my life with FOOD.