CHIPOTLE TABASCO® EGGS BENEDICT

Hash

Ingredients Weight Measure
Yukon Gold potatoes, 1/2" diced 3 lbs.
Kosher salt 1 Tbsp. + 2 tsp.
Chorizo sausage, casings removed 3 lbs.
Green onions 1 cup
Black pepper 2 tsp.
All-purpose flour 1/2 cup
Tortilla chips, crushed 1 cup
Catsup 3/4 cup
Heavy cream 1/2 cup
Olive oil 6 oz.

Biscuits

Ingredients Weight Measure
Pastry flour 4 cups
Baking powder 4 Tbsp.
Baking soda 2 Tbsp.
Kosher salt 2-1/2 Tbsp.
Buttermilk, powdered 6 Tbsp.
Butter, unsalted 5 Tbsp.
White cheddar cheese, shredded 1 cup
Cilantro, fresh, roughly chopped 3-1/2 Tbsp.
TABASCO®: brand Green Jalapeño Pepper Sauce 5 oz.
Water 4 oz.

Hollandaise Sauce

Ingredients Weight Measure
Butter, unsalted 12 oz.
Egg yolks 6 ea.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Kosher salt 1/2 tsp.

Poached Eggs

Ingredients Weight Measure
Water 2 gals.
White vinegar 1/2 cup
Eggs, large 12 ea.

Garnish

Ingredients Weight Measure
Green onions, slivered as needed

Method

  1. To prepare Hash, lightly sprinkle potatoes with 2 tsp. kosher salt and place in steamer for about 5 minutes.
  2. Stir potatoes and steam for about 3 minutes more until almost cooked through.
  3. Set potatoes aside to cool.
  4. Dice chorizo to 1/2" pieces and place in a large bowl.
  5. Cut the root end off of the green onions and slice very thin rounds from the white part; thinly slice and reserve the green tops for garnish.
  6. Combine onions with remaining salt and pepper and mix into the sausage.
  7. Divide mixture among 2 large skillets and heat over a medium flame. Cook chorizo for 8 to 10 minutes, stirring to prevent burning.
  8. Drain off excess fat and dust mixture with flour.
  9. Stir mixture over high heat for 2 minutes and add crushed tortillas and catsup.
  10. Reduce the heat to medium and stir for 2 more minutes.
  11. Add heavy cream and cook until mixture thickens.
  12. In a large bowl, stir together potatoes and cooked chorizo.
  13. To prepare Biscuits, preheat the oven to 450°F and set rack in the middle level.
  14. In a food processor, combine the flour, baking powder, baking soda, salt, and buttermilk powder; pulse to mix.
  15. Cut the butter into 8 to 10 pieces, add to processor and pulse until the mixture resembles coarse meal.
  16. Transfer the mixture to a large bowl and mix in cheese and cilantro; make a well in the center.
  17. With a fork, stir in the TABASCO® Green Jalapeño Pepper Sauce and water, being careful not to overwork the dough.
  18. Flour the work surface and turn the dough out onto it.
  19. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.
  20. Pat the dough into an 8" x 14" rectangle about 1" thick; cut into 12 3"x3" biscuits with a sharp floured square cutter.
  21. Transfer to a parchment-lined cookie sheet and bake for 8 to 10 minutes until well-risen and golden brown.
  22. To prepare Hollandaise Sauce, melt butter in a saucepan over low heat.
  23. In a blender, combine egg yolks, TABASCO® Chipotle Pepper Sauce and salt.
  24. Turn on blender and slowly drizzle in butter. Consistency should be on thin mayonnaise.
  25. To prepare Poached Eggs, set up a large hotel pan with a slotted insert and fill with water and vinegar. Bring poaching water to a boil and lower to a slow simmer. Gently crack eggs into the poaching water and cook eggs to over medium doneness, about 3 minutes.
  26. To assemble, heat 2 large skillets over high heat and add 3 oz. olive oil to each. Divide hash between 2 pans, turn down the heat to medium and cook about 8 minutes, stirring every 2 minutes to achieve browning.
  27. Divide hash mixture among 12 bowls. In the center of each bowl, place a biscuit and top with a poached egg. Drizzle 2 Tbsp. chipotle hollandaise over each egg and garnish with slivered green onions and serve.

Yield: 12 servings