chicken and egg hash
Chicken and Potato Cakes with Sunny-Side Up Egg
Ingredients
bacon strips (diced)
4
onion (chopped)
1 medium
garlic cloves (minced)
2
boneless skinless chicken breasts (cubed)
1 pound
potatoes (peeled and diced)
2 large
vegetable oil
1 tablespoon
frozen peas (thawed)
1⁄2 cup
frozen corn (thawed)
1⁄2 cup
fresh parsley (minced)
2 tablespoons
salt
3⁄4 teaspoon
pepper
1⁄8 teaspoon
eggs
4
Instructions
1
Make the hash base
Fry the bacon in a skillet until crispy. Remove with a slotted spoon and drain on paper towels. In the reserved oil, sauté the onion and garlic until softened. Stir in the chicken, potatoes, and oil. Cover and cook for 10 minutes, or until the potatoes are tender and the chicken is cooked through.
2
Add vegetables and eggs
Stir in the peas, corn, parsley, salt, and pepper. Make four small wells in the hash and crack an egg into each well. Cover and cook over low heat for 8–10 minutes, or until the eggs are completely set. Sprinkle with the bacon.
