Hasbrowns, Greens, and Hollandaise

February 9, 2017

As part of our edible Kitchen series, Chef Skylar Bush elevates simple southern ingredients into something delicious and distinguished.

Ingredients

3large sweet and grated sweet potatoes

1/4cminced Vidalia Onion

5 clovesminced garlic

3 TRosemary Oil

1/3 cRice Flour

1 1/2 tKosher Salt

1 tground black pepper

Duck Fat for frying (optional)

3 lbTurnip greens, de-stemmed and washed

1/2 cSoy Sauce

1/4 cBrown Sugar

5 TSorghum

1/4 cRice Vinegar

2 clovesminced garlic

Juice of 1 large orange (zest reserved)

1 TSambal chili paste

1/4 cWater

1/2 cHeavy Cream

4egg yolks

1/3 croom temperature brewed coffee sweetened with brown sugar heavily

Zest and juice of one medium orange

Preparation

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.