Chicken and Egg Hash
This recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use cooked chicken or ham instead. — Joyce Price, Whitefish, Ontario
Ingredients
- 4 bacon strips, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 2 large potatoes, peeled and diced
- 1 tablespoon canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 large eggs
- Chopped chives, optional
Directions
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1In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil.
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2Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper.
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3Make 4 wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.
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