Taste of Home
Chicken and Egg Hash
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. —Joyce Price, Whitefish, Ontario
Ingredients
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4 bacon strips, diced
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1 medium onion, chopped
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2 garlic cloves, minced
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1 pound boneless skinless chicken breasts, cubed
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2 large potatoes, peeled and diced
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1 tablespoon canola oil
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1/2 cup frozen peas, thawed
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1/2 cup frozen corn, thawed
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2 tablespoons minced fresh parsley
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3/4 teaspoon salt
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1/8 teaspoon pepper
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4 large eggs
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Chopped chives, optional
Directions
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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.
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2.
Cover 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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3.
Make four 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.
Nutrition Facts
1 each: 464 calories, 24g fat (8g saturated fat), 290mg cholesterol, 751mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 35g protein.
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