This recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use cooked chicken or ham instead. — Joyce Price, Whitefish, Ontario
Chicken and Egg Hash
Watch How to Make Chicken and Egg Hash
Chicken and Egg Hash
Prep Time
10 min
Cook Time
20 min
Yield
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 large eggs
- Chopped chives, optional
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 until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper.
- Make 4 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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