Chicken and Egg Hash Recipe
Chicken and Egg Hash Recipe photo by Taste of Home

Chicken and Egg Hash Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken and Egg Hash in Quick Cooking March/April 2000, p19

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.

Reviews for Chicken and Egg Hash

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 27, 2011

"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!"

MY REVIEW
Reviewed Nov. 5, 2009

"I don't like runny eggs, so I pulled the veggies to the side and soft scrambled them and mixed with veggies. Was a little dry this way, but tasty."

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