- 4
Ingredients
- 1 * About 1 pound of cooked chicken, cut into 1/4 inch dice
- * Juice of 2 medium limes
- 1 * 1 large onion, cut into 1/4 inch dice
- * Salt and freshly ground black pepper to taste
- * Stems of 8 branches of fresh coriander, thinly sliced
- * Fresh coriander leaves from 8 branches
- 2 * 2 sweet red peppers, cut in 1/4-inch dice, or 1-1/2 cups of other vegetables
- 1 to 2 * 1 to 2 fresh jalapeño chilies, seeded, deveined and minced
- 2 * 2 large cloves of garlic, minced
- 1/3 * 1/3 cup vegetable or chicken broth or water mixed with 1 tablespoon tomato paste
- 2-1/2 * 2-1/2 pounds boiled and chilled red-skinned potatoes, peeled and cut into 1/4-inch dice
- * Canola or extra-virgin olive oil
- 4 * 4 large eggs
Preparation
Step 1
1. Preheat oven broiler. In a large bowl, combine the chicken and the lime juice. Let stand while you gather the rest of the ingredients. Add the onions, coriander stems, half the coriander leaves, the peppers, garlic, tomato paste, broth or water, and the potatoes. Toss with salt and pepper.
2. Generously film with oil the bottom of a 12-inch skillet that has an oven-proof handle. Set skillet over medium-high heat. Turn the contents of the bowl into the skillet and spread it out. Cook, adjusting heat as needed, to slowly crisp the ingredients (8 to 10 minutes). Use a spatula to turn pieces if they threaten to stick.
3. When vegetables are starting to brown, spread out the mix over the skillet so the bottom of the mix can crisp. Once golden brown, use the back of a tablespoon to make 4 small wells in the top of the hash. These will hold the eggs.
4. Slip the hash under the broiler about 2 minutes to start it browning. Carefully remove it to a heatproof surface, break an egg into each of the wells, sprinkle with salt and pepper and broil another minute, or until the egg white is firm and yolk is creamy.
5. Serve the hash hot, sprinkled with the rest of the fresh coriander leaves.