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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Homemade Potato Chips with Chicken Salt

Recipe courtesy of Valerie Bertinelli

Chicken Cacciatore

Recipe courtesy of Giada De Laurentiis

Perfect Roast Chicken

Recipe courtesy of Ina Garten

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Chicken Marsala

Recipe courtesy of Tyler Florence

Fried Chicken

Recipe courtesy of Jason Severs

Chicken Parmesan

Recipe courtesy of Robert Irvine

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.