Chicken Hash With Eggs
Serving Size: 4
Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash of hot sauce is delicious here.
- 2 Tbsp unsalted butter
- 4 large eggs
- 2 cup diced or shredded cooked chicken
- 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
- freshly ground pepper
- kosher salt
- 0.5 tsp finely chopped thyme
- 2 garlic cloves, minced
- 2 large jalapeños—stemmed, seeded and minced
- 0.75 cup finely chopped onion
- 1 cup finely chopped green bell pepper
- 2 Tbsp extra virgin olive oil
- freshly grated Parmigiano-Reggiano cheese, for sprinkling
- In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
- Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.
Recipe Credit: Jonathan Waxman
Image Credit: Con Poulos