Carnitas Hash with Chipotle Hollandaise

The very first dish Guy Fieri ate of mine was this Carnitas Hash with Sweet & Gold Potatoes, Chipotle Hollandaise, and Quick Pickled Red Onions. A balance of crispy, smoky pork, tender potatoes, and a tangy kick of pickled onions, all tied together with a velvety chipotle hollandaise. After his first bite, he shouted with approval, the kind of reaction every chef dreams ofServings: 4 Prep time: 40 minutes

Ingredients:

For the Hash:

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 medium sweet potato, diced small

• 2 gold potatoes , diced small

• 2 cups cooked carnitas (pork shoulder, shredded & crisped)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• salt & black pepper to taste

• 1 tablespoon chopped cilantro (optional)

• 4 eggs (for topping — poached or fried)

For the Chipotle Hollandaise:

• 3 egg yolks

• 1 tablespoon lemon juice

• ½ cup butter, melted and hot

• 1-2 chipotle pepper in adobo sauce (minced)

• Salt to taste

For the Pickled Red Onions

• 1 medium red onion, thinly sliced

• ½ cup apple cider vinegar

• ½ cup water

• 1 tablespoon sugar

• 1½ teaspoons kosher salt

• Optional flavor boosters:

• ¼ teaspoon black peppercorns

• 1 garlic clove, smashed

• 1 small sprig fresh thyme or a bay leaf

• A few slices of fresh jalapeño for heat

Directions:

Prepare Pickled Onions

1. Thinly slice the red onion into half-moons and place in a clean jar or bowl.

2. In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium just until the sugar and salt dissolve. Remove from heat.

3. Drop in any optional herbs, peppercorns, or garlic.

4. Pour the warm brine over the onions, pressing them down to submerge. Let sit at room temp for at least 30 minutes.

5. Once cooled, cover and refrigerate. Keeps well for up to 2 weeks.

Prepare the Hash:

1. In a large skillet over medium heat, warm olive oil.

2. Add onion and bell pepper; sauté until soft (5 minutes).

3. Stir in garlic, sweet potato, and gold potatoes. Season with cumin, paprika, salt, and pepper.

4. Cook, stirring occasionally, for 15–18 minutes until potatoes are tender and browned.

5. Add the carnitas and crisp them up in the pan for 5–7 minutes, stirring occasionally to get those crispy edges.

6. Taste and adjust seasoning. Sprinkle with chopped cilantro if using.

Make the Chipotle Hollandaise:

1. In a blender (or using an immersion blender in a tall cup), combine egg yolks and lemon juice. Blend until light and slightly thickened.

2. With the blender running, slowly stream in hot melted butter until sauce emulsifies.

3. Add chipotle pepper and adobo sauce; blend again until smooth. Season with salt to taste.

4. Keep warm (place in a thermos or over a warm water bath).

Fry or Poach the Eggs:

Cook eggs to your preference. Fried with a crispy edge or gently poached with a runny center.

To serve
Plate a generous spoonful of chipotle hollandaise on the button of your plate and top with a scoop of hash. Top with an egg and garnish with microgreens, scallions, or extra cilantro and the pickled onions.