Recipe courtesy of Bobby Flay
Episode: Beachside Brunch
Total:
1 hr 25 min
Active:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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

Directions

Watch how to make this recipe.

Special equipment: 3-inch ring molds, optional

Poached Eggs:

For the hot sauce: 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.

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.)

For the hash: 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.

For the eggs: 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.

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.

Jerk Chicken Breasts:

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.)

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

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.

IDEAS YOU'LL LOVE

Jamaican Jerk Chicken

Sweet Potato Hash

Quick Oats Sweet Potato Pancakes

Recipe courtesy of Katie Lee

Jerk Chicken

Recipe courtesy of Cheryl Smith

Jamaican Jerk Chicken

Recipe courtesy of Angela Shelf Medearis

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Spiced Mustard Hash Browns

Recipe courtesy of Bobby Flay

Chicken Piccata

Recipe courtesy of Kaiser Grille

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking