Chicken and Egg Hash Recipe

Chicken and Egg Hash Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"This recipe is one of my daughter's favorites," relates Joyce Price of Whitefish, Ontario. "To reduce cooking time and clean out the fridge, dice up leftover potatoes and use cooked chicken or ham instead," she suggests.

This recipe is:

Quick

[X]

Rate Chicken and Egg Hash Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken and Egg Hash Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

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 eggs

Directions

In 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.
Cover and cook for 10 minutes or until the chicken is no longer pink, stirring once. Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon. Yield: 4 servings.

Nutritional Facts 1 serving equals 464 calories, 24 g fat (8 g saturated fat), 290 mg cholesterol, 751 mg sodium, 26 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Chicken and Egg Hash in Quick Cooking March/April 2000, p19

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken and Egg Hash

Chicken and Egg Hash

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Feb. 27, 2011 by stetzlaff

I like my hash browns more crispy, so I fried them separately for 20 minutes. Also cooked the chicken separately, then added both with the peas and corn. It turned the way I like it and I would definitely make this again. Very tasty!