Chicken Hash and Eggs

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Servings: 4
Prep Time: 10 MINS
Cook Time: 30 MINS

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RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Melt 3 tablespoons of butter in a large cast iron or heavy bottomed skillet over medium heat. Add both peppers and onion, sauté 2 minutes. Add garlic, chives, thyme, salt and pepper. Continue to sauté, stirring occasionally, until just starting to brown (4-5 minutes).

Step TWO

Turn heat up to medium-high, stir in chicken and potatoes and cook 5 minutes, until bottom is browned. Turn the hash over and continue to cook another 3-5 minutes more and the bottom is browned. Remove from heat and set aside leaving in the pan.

Step THREE

In a separate skillet, melt remaining 1 tablespoon of butter over medium heat. Add eggs, season with salt and pepper and cook until whites are just set and yolks are runny (sunny side up). Divide hash onto 4 plates, top with one egg, serve and enjoy!

Have the chicken and potatoes ready before you start. Anaheim Peppers are relatively mild, you can substitute a pepper with more spice, like a jalapeño, to add some heat to this dish.

2	RANGER® Free Range Boneless Skinless Chicken Breasts
2	Medium Red Potatoes, baked, cooled and diced 1/2"
4 tbsp	Butter, divided
1 cup	Red Bell Pepper, finely diced
1	Anaheim Pepper, cut into rings
1/2 cup	Sweet Onion, finely diced
1 tbsp	Garlic, minced
1 tbsp	Chives, finely chopped
1 tsp	Fresh Thyme Leaves, finely chopped
1 tsp	Kosher Salt
1/2 tsp	Freshly Ground Black Pepper
4	Large Eggs