Chef Bush's Hashbrowns, Greens, & Hollandaise

Chef Skylar Bush whipped up this delicious riff on southern comfort at our Edible Kitchen Series. Make this together, or as seperate sides. Whatever you do, save this hollandaise recipe, especially for an extra caffeine kick.
February 09, 2017


Sweet Potato Hashbrowns

Place shredded sweet potato in colander and rinse under water, until the water runs

clear. Squeeze out excess water and put in medium sized bowl.

Put all ingredients except for duck fat into the bowl with sweet potatoes. Mix until thoroughly

incorporated. Put duck fat in cast iron skillet and heat at medium-high (325 degrees) Once fat is

heated measure 1/4c of sweet potato mixture and place into pan, then flatten with back of a

spoon. Cook for 2-3 minutes on each side or until golden brown and crispy. Drain on towel lined

paper plate.


Soy-Sorghum Turnip Greens

Place all ingredients except orange zest and heavy cream in medium pot. cook on low to

medium until greens are tender, usually 15 minutes or so. Take off heat and stir in zest and

cream. Serve immediately.



Red- Eye Hollandaise 

Whip all ingredients on high in blender until frothy and foaming. Drizzle clarified butter slowly into

vortex of blender on low-medium speed until the mixture begins to tighten. Check with spoon, the

hollandaise should run like honey from the spoon.

Serve on literally anything.



Sweet Potato Hashbrowns
  • 3 large peeled and grated sweet potatoes
  • 1/4 c minced Vidalia onion
  • 5 cloves minced garlic
  • 3 T Rosemary Oil
  • 1/3 c Rice Flour
  • 1 1/2 t Kosher Salt
  • Duck Fat for frying (optional)
Sorghum-Soy Turnip Greens
  • 3 lb Turnip greens, de-stemmed and washed
  • 1/2 c Soy Sauce
  • 1/4 c Brown Sugar
  • 5 T Sorghum
  • 1/4 c Rice Vinegar
  • 2 cloves minced garlic
  • Juice of 1 large orange (zest reserved)
  • T Sambal Chili paste
  • 1/4 c Water
  • 1/2 c Heavy Cream
Easy Red- Eye Hollandaise
  • 4 egg yolks
  • 1/3 c room temperature brewed coffee sweetened with brown sugar heavily
  • Zest and juice of one medium orange
  • pinch salt and coriander
  • smaller pinch Aleppo Pepper
  • Clarified butter to emulsify
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