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Tuesday, November 9, 2010

Sweet Potato Hash with Chipotle Hollandaise Sauce

A bag of small sweet potatoes were delivered to my door thanks to my CSA box, Community Supported Agriculture. The truth is, large grocery stores like Jewel and Dominick''s do not offer a 'local produce' section so this is my best opportunity to support local farmers.

Chicago is lucky enough to have Stanley's Produce; a local produce market who features local farm produce, often leftovers from farmers markets.  My schedule can get so crazy though, I simply can't make it there every week. CSA is an outstanding option if you're open to receiving a goody-box of whatever the farm has ready that week.

I haven't cooked with such small sweet potatoes before. Baby sweet potatoes are slightly milder in flavor than the larger ones and the deep rich orange color is as developed yet. I feel they do hold up stronger to cooking without turning too mushy; Dave is not a fan of sweet potatoes, but he actually liked these. Small successes make me happy.

Pairing the sweet potato with a spicy chipotle peppers offers a playful palette twist.  The runny yolk and hollandaise sauce brings it all together with a touch of creamy coating.

Look online to see what options are available in your area for CSA.  You'll be surprised how Fat and Happy you feel by supporting your local farmers!

Tips and Techniques:  Place the potatoes in a bowl of cold water after you peel them until you're ready to use them to help avoid them from turning brown. This dish can easily be meatless as the turkey is optional. If you prefer less heat, omit the chipotle pepper from the hash and only use in the hollandaise sauce.

Serves up to 4

Sweet Potato Hash with Chipotle Hollandaise Sauce

1 cup red onion, diced
2 tbls canola oil
1 large shallot, sliced
3 cloves garlic, minced
2 cups sweet potato, peeled and diced
3/4 cup diced red potato, skin on
1 cup turkey (or pork), cooked and diced (optional)
Salt and pepper to taste
1 chipotle pepper, chopped  (canned with the juice) (optional)
1/2 cup water
1 tsp fresh oregano

Begin by dicing the red onion.  Add a drizzle of canola oil to a large saute pan, add the onions and cook over medium heat.  Slice the shallots and add to the pan, toss often.  Dice the garlic, add to the pan along with a few turns of fresh ground pepper after the onions have cooked for about 5 minutes. In the meantime, peel and dice the sweet potato, then dice the red potato; place the potatoes in a bowl and cover with cold water until ready to use.

Ad the potatoes to the onion pan, continue to cook over medium heat until the potatoes reach desired tenderness, tossing often.  About 10 minutes in, add 1/4 cup water to the pan. This will help you deglaze all the tasty bits stuck to the pan and will help cook the spuds. Let the spuds continue to cook a few more minutes, add in the fresh oregano and the optional cooked turkey and chopped chipotle pepper, continue to cook until the water is gone and add another 1/4 cup of water.  The spuds should be nearly done at this point so this final water will keep them moist before serving.

Chipotle Hollandaise Sauce
2 egg yolks
1/2 tbls lime juice
1/4 stick melted butter
pinch of salt
4 Tbls chipotle sauce (use the sauce from the canned chipotle peppers)

Heat a pan of water to just below simmer.  Choose a bowl that can sit on top of the pan without touching the water (or use a double broiler if you have one.)

Whisk the yolks and the lime juice until they are thick and doubled in size. Place the bowl over the steaming water and whisk vigorously while slowly drizzling in the melted butter.  Continue to whisk until the sauce becomes thick and creamy.  Remove from the heat, sprinkle in a pinch of salt and the chipotle sauce, whisk to combine. 

Use immediately or cover with plastic wrap and keep warm until ready to use.  If the sauce becomes too thick, simply whisk in a few tablespoons of warm water until desired consistency is reached.

Putting it all Together

Poach one egg for each person. Place a pile of potatoes in the middle of a plate, top with a poached egg and drizzle with the hollandaise sauce.  Serve with a slice of lime.

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