Poached Eggs W. Chicken Hash

Directions

1. 1
   Bring a small saucepan of water to a boil.
2. 2
   Add a pinch of Kosher or Sea Salt & the diced potato and boil over high heat until just tender approximately 5 minutes; drain.
3. 3
   In a large non-stick skillet, heat 1 tablespoons olive oil just until shimmering.
4. 4
   Add the onion and celery & cook until they are just softened, about 3 minutes.
5. 5
   Add the chicken and bacon and stir together, then add the diced cooked potato, season with the lemon juice, poultry seasoning, and kosher salt & fresh ground black pepper (to taste).
6. 6
   Cook over medium high heat, pressing the hash with a spatula & turning every so often to ensure potatoes get evenly browned , about 10 minutes; keep the hash warm.
7. 7
   Meanwhile, bring skillet of water to a boil.
8. 8
   Crack an egg into a small bowl & carefully slide it into the simmering water.
9. 9
   Repeat with remaining 3 eggs.
10. 10
    Simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
11. 11
    Transfer the chicken hash to plates.
12. 12
    Using a slotted spoon, transfer a poached egg to each plate, {you may want to top the hash with the poached egg ~ makes for an appealing presentation} & serve.
13. 13
    Hot sauce makes an excellent accompaniment as well.
14. 14
    Also, if you choose to serve this meal as Brunch ~ an excellent suggested wine accompaniment would be a smoky Rhone Valley Red such as; 2005 Delas Freres Les Launes.