Chicken, Hash & PistachiosSmoked Chicken, Fall Squash Hash & Maple Pistachios
Smoked chicken hash:
325 g shredded hash brown potatoes
1 small sweet potato, grated
32 green onions, chopped
9 g mixed herbs (thyme, rosemary, parsley)
275 g braised smoked chicken
100 g diced onions
115 g diced butternut squash
1.5 oz melted butter
3 large egg yolks
1 tbsp water
1/4 tsp kosher salt
1/2 tsp ground cayenne, divided
3–4 tbsp freshly squeezed lemon juice strained, divided
8 oz cold unsalted butter, cut into tablespoon-size pieces
1/4 tsp sugar
1 cup shelled pistachios
1 cup Burton’s maple syrup
1 tsp smoked paprika
If your only knowledge of hash browns is from the corner diner, these will jingle your bells. At the Four Seasons Chicago brunch, the hash browns are layered with smoked chicken and creamy hollandaise, and get a kick from butternut squash and candied pistachios. Order seconds, and consider it a holiday gift to yourself.
Smoked chicken hash:
Braise skinless chicken thighs in chicken stock with roasted mirepoix. Once tender, cool and pull the meat. Cold-smoke the meat with applewood, wrap, and store. Roast diced onion and squash until soft (use one half of the squash for the dice and the other half for the purée). In large bowl, mix all ingredients together and form into patties using a large ring mold. Formed hash can then be wrapped and stored or used immediately. Hash is browned on the griddle top or in buttered pan over medium heat. Flip hash over once bottom side has become golden brown and crispy. Plate the hash when second side has browned. Top the hash with the butternut hollandaise, sunny-up egg, shaved black truffle, and candied pistachios. Add a little drizzle of black truffle oil if that suits you!
Whisk together the egg yolks, water, salt, and 1/4 teaspoon of the cayenne in a 2-quart saucier for 1 minute. Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145°F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130°F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120°F to 130°F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar, and whisk for 1 to 2 minutes. Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
Over medium heat, cook all ingredients together until liquid has reduced by half.