Chicken and Egg Hash

By Potterfan1029

To reduce cooking time or clean out the fridge, dice up leftover potatoes and cooked chicken or use ham instead.

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

Details

Servings 4

Preparation

Step 1

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, sauté 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.