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Chicken and Egg Hash

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 large eggs
  • Chopped chives, optional


  • 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 until the chicken is no longer pink, about 10 minutes, 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 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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Average Rating:
  • Megan
    Apr 4, 2020

    Really tasty!! I did not use peas or corn because I didn't have any and I didn't miss them. We served this with a dollop of sour cream and tobasco. Yum!

  • aaronmh92
    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.

  • Springfieldboi417
    Aug 8, 2015

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

  • stetzlaff
    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!

  • teri396
    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.

  • heidisilvan
    Apr 3, 2008

    No comment left