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Chicken and Egg Hash

Chicken and Egg Hash
"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.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 Wright® Brand Bacon strips, diced
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  • 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.
© Taste of Home 2013

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Chicken and Egg Hash (continued)

Nutrition 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.
© Taste of Home 2013