Title: BBQ Chicken and Andouille Hash with Poached E
Categories: Meat/poul, Emeril, Ethnic, Am/la
Yield: 4 servings
6 oz Chicken breast
1/4 c Prepared BBQ sauce
Salt and pepper
2 tb Olive oil
2 c Cooked potatoes; 1/2" dice
1/4 c Onions; diced small
2 tb Shallots; minced
1 c Andouille sausage (8oz)
;chopped
1 tb Garlic; minced
Heat the grill or broiler. Season the chicken with
salt and pepper. Brush the BBQ Sauce on the chicken,
coating the breast completely. Place the chciken on
the hot grill or broiler and cook for 5-6 minutes on
each side. Set aside and cool.
For hash: In a saute pan heat the oil. Add the
potatoes and sate. shaking the pan occasionally,
, for 2 minutes. Add the onions, shallots, and
andouille sausage and stir fry for 1 minute. Small
dice the BBQ chicken and add to the andouille mixture
and saute 1 minute. Add the garlic and season with
salt and pepper, stir occasionally for 4 minutes.
For poached eggs: Bring 3 cups of water to a boil
with 1/2 teaspoon white vinegar and 1/2 teaspoon salt
in a small saucepan over high heat. Crack and egg
into a cup and slide the egg gently into the water.
Crack another egg into cup and when water returns to a
boil, reduce heat to low and simmer until eggs are
set, about 2-2 1/2 minutes. Drain on paper towels. To
assen\mble: Spoon a small amount of picante sauce in
the center of plate, Place 3/4 c of the hash on
sauce. Top with poached egg and garnish with shaved
green onions.
Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 4/27/96
