Chicken Hash with Eggs

Name: Chicken Hash with Eggs
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 cup finely chopped green bell pepper; 3/4 cup finely chopped onion; 2 large jalapenosstemmed, seeded and minced; 2 garlic cloves, minced; 1/2 teaspoon finely chopped thyme; Kosher salt; Freshly ground pepper; 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups); 2 cups diced or shredded cooked chicken; 4 large eggs; Freshly grated Parmigiano-Reggiano cheese, for sprinkling

13 ingredients

10 steps

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
2 large jalapenosstemmed, seeded and minced
2 garlic cloves, minced
1/2 teaspoon finely chopped thyme
Kosher salt
Freshly ground pepper
1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
2 cups diced or shredded cooked chicken
4 large eggs
Freshly grated Parmigiano-Reggiano cheese, for sprinkling

Directions

1

In a large cast-iron skillet, melt the butter in the olive oil.
2

Add the green pepper, onion, jalapenos, garlic, thyme and a generous pinch each of salt and pepper.
3

Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes.
4

Stir in the potato and chicken and flatten the mixture with a spatula.
5

Cook over high heat until crusty on the bottom, about 5 minutes.
6

Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
7

Using the back of a spoon, make 4 depressions in the hash.
8

Carefully crack the eggs into the depressions and season with salt and pepper.
9

Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes.
10

Sprinkle the hash with grated cheese and serve right out of the skillet.