Hashbrowns, Greens & Hollandaise

February 9, 2017

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.

Ingredients

3large peeled and grated sweet potatoes

1/4 cminced Vidalia onion

5 clovesminced garlic

3 TRosemary Oil

1/3 cRice Flour

1 1/2 tKosher Salt

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)

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

pinchsalt and coriander

Preparation

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.

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 1/4 cup 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.