Chicken and Egg Hash Recipe

4.5 4 5
Chicken and Egg Hash Recipe
Chicken and Egg Hash Recipe photo by Taste of Home
Publisher Photo

Chicken and Egg Hash Recipe

Read Reviews
4.5 4 5
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 464 calories, 24g fat (8g saturated fat), 290mg cholesterol, 751mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 35g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken and Egg Hash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
aaronmh92 User ID: 8885160 249896
Reviewed Jun. 29, 2016

"Great recipe that was easy to make! I added some bell peppers in with the onions and was not disappointed! If you like an extra kick like I do, you can also throw in a few jalapenos.

Definitely recommend this recipe, although I did not add peas."

MY REVIEW
Springfieldboi417 User ID: 8476954 230905
Reviewed Aug. 8, 2015

"This was simple to make and absolutely delicious! And very filling! Highly recommend trying this one!"

MY REVIEW
stetzlaff User ID: 1421965 69146
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
teri396 User ID: 3790128 38347
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."

Loading Image