Tuesday, November 10, 2009

Chicken Hash

Chicken Hash.
You know, I think I have to practice on my photography, but Chicken Hash is so easy and wonderful for a week-end Breakfast or Brunch. It is really delicious. You can use left over chicken, beef, or turkey. I will share the recipe.
1 large baking potato, peeled and cut into 1/2 inch dice.
1 tablespoon extra virgin olive oil
3/4 pound skinless, boneless chicken breast cut into 1/2 inch dice
Freshly ground pepper
2 slices bacon, cut into dice
1 small onion, very finely chopped
2 celery ribs, finely chopped
4 large eggs
Hot Sauce for serving
Bring a small saucepan of water to a boil. Add a pinch of salt and diced potato and boil over high heat until just tender. About 5 minutes; drain.
In a large skillet, heat olive oil, season the chicken and add to skillet along with the bacon. Saute on high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.

No comments: