Chicken Hash and Eggs
4

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Chicken Hash and Eggs

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

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Directions

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!

TIPS

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.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
Medium Red Potatoes, baked, cooled and diced 1/2"
4 tbsp Butter, divided
1 cup Red Bell Pepper, finely diced
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
Large Eggs

Directions

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!

TIPS

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.