Best 6 Bobby Shorts Carlyle Chicken Hash Recipes

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If you're looking for a hearty and flavorful breakfast or brunch dish, Bobby Short's Carlyle Chicken Hash is an excellent choice. Made with tender chicken, crispy potatoes, and a variety of vegetables, this dish is packed with flavor and sure to satisfy your appetite. Whether you're cooking for a special occasion or just looking for a delicious way to start your day, this recipe is sure to impress.

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BOBBY SHORT'S CARLYLE CHICKEN HASH



Bobby Short's Carlyle Chicken Hash image

This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds: foie gras and truffles. (We'll cheat and use foie gras mousse and a dash of fake truffle oil.) It must have pleased the man whose name sits above it on the menu at the Café Carlyle: Bobby Short, the elegant saloon singer and pianist who did more than 35 years in the room. You can imagine him eating a plate of it, wiping his lips carefully with a starched and heavy napkin, then heading off into the dark night to work. As the lyric tells us, it's a make-believe ballroom, let's dance.

Provided by Sam Sifton

Categories     dinner, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

One 3-to-4-pound kosher chicken
Salt
freshly ground black pepper
1/4 cup medium-dry sherry
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 teaspoon truffle oil (optional)
4 ounces duck-liver mousse (optional)
Slices of white bread, toasted, for serving

Steps:

  • Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.
  • In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.
  • Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 63 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 25 grams, Sodium 1150 milligrams, Sugar 2 grams, TransFat 0 grams

BASIL CHICKEN HASH



Basil Chicken Hash image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 15

2 whole (4 split) chicken breasts, bone-in, skin-on
16 basil leaves
Olive Oil
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, divided
2 pounds boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
4 minced scallions, white and green parts
1/4 cup chopped fresh leaf parsley
Sour cream, Cheddar and sliced lemons, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
  • Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
  • In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
  • Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
  • Serve with sour cream, Cheddar and sliced lemons.

JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE



Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
2 cloves garlic, chopped
1 shallot, chopped
2 mangoes, chopped (about 2 heaping cups)
1 habanero, chopped
1 cup white wine vinegar
3 tablespoons honey
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 Spanish onion, chopped
2 Jerk Chicken Breasts, diced, recipe follows
3 medium sweet potatoes, boiled, peeled and diced
4 scallions, sliced on the diagonal, plus for garnish
1/2 cup fresh cilantro leaves, chopped, plus for garnish
4 eggs
2 tablespoons white wine vinegar
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt, plus for sprinkling
1 tablespoon habanero powder
1 tablespoons dried thyme
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons coarsely ground black pepper, plus for sprinkling
2 boneless, skinless chicken breast halves, about 6 ounces each
2 tablespoons canola oil

Steps:

  • 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.
  • 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.

YUKON GOLD AND GREEN CHILE HASH



Yukon Gold and Green Chile Hash image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 2 to 3 servings

Number Of Ingredients 10

1 head garlic
Salt and freshly ground pepper
Olive oil
1 poblano pepper
1 large Yukon gold potato, peeled and cut into 1/2-inch dice
1 tablespoon butter
1 tablespoon canola oil
1 shallot, peeled and cut into small dice
1 tablespoon diced piquillo peppers
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
  • Increase the oven to 375 degrees F.
  • Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
  • Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
  • To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE



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

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 large sweet potatoes
3 boneless, skinless chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle peppers
1 tablespoon honey
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
Green Chile Hollandaise, recipe follows
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
Pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped
1 stick unsalted butter, melted until foamy

Steps:

  • To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
  • To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
  • Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE



Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise image

Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.

Provided by Chef GreanEyes

Categories     One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 large sweet potatoes
3 chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle pepper
1 tablespoon honey
salt & pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
1 pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped**
1/2 cup unsalted butter, melted until foamy

Steps:

  • To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
  • Reduce heat and simmer until tender, 25 to 30 minutes.
  • Drain potatoes, peel and cut into 1/2-inch cubes.
  • Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
  • Cut each breast into 1/2-inch cubes.
  • Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
  • Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
  • Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
  • To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
  • Break each egg into a cup and gently add to the water.
  • Poach for 4 to 5 minutes, or until yolk is nearly cooked.
  • Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
  • Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
  • Slowly, drop by drop add warm butter to mixture and blend until emulsified.
  • Place in a bowl and fold in chopped poblano peppers.
  • Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.

Tips:

  • Use high-quality chicken. The better the chicken, the better the hash will be. Look for chicken that is free-range and organic.
  • Cook the chicken thoroughly. Make sure the chicken is cooked all the way through before adding it to the hash.
  • Use a variety of vegetables. This will add flavor and texture to the hash. Some good options include potatoes, onions, peppers, and mushrooms.
  • Season the hash well. Don't be afraid to use plenty of salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the hash over medium heat. This will help to prevent the chicken and vegetables from sticking to the pan.
  • Serve the hash immediately. Bobby Short's Carlyle Chicken Hash is best served hot and fresh.

Conclusion:

Bobby Short's Carlyle Chicken Hash is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its flavorful combination of chicken, vegetables, and spices, this hash is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Bobby Short's Carlyle Chicken Hash a try.

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