Chicken And Egg Hash

Name: Chicken And Egg Hash
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

12 ingredients

3 steps

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

Directions

1

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil.
2

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.
3

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.