Thursday, May 12, 2005

Poached Eggs with Chicken Hash

Poached Eggs with Chicken Hash (Adapted from Food and Wine)

12 ounces russet potatoes, cleaned and cut into 1/2" diced pieces
1 tablespoon extra-virgin olive oil
12 ounces skinless, boneless chicken breasts or thighs, cut into 1/2" diced pieces
freshly ground black pepper pepper
2 ounces bacon, cut into 1/4" diced pieces
1/2 cup finely chopped onion
2 celery ribs, finely chopped
4 large eggs
1 teaspoon apple cider vinegar
cayenne pepper sauce, if desired

Bring a small saucepan of water to a boil - add potatoes and a pinch of salt. Cook until just tender, about 5 minutes - drain well.

In a large skillet, heat oil over medium-high. until. Season chicken with salt and pepper - place chicken and bacon in the skillet. Cook, stirring occasionally, until the chicken is browned all over, about 3 to 5 minutes. Add the onion and celery - cook until softened, about 3 minutes. Add the cooked diced potato and season with salt and pepper. Reduce heat to medium and cook, pressing gently on the chicken hash with a spatula and turning it once, until it’s browned, about 10 minutes. Remove from the heat and keep warm.

Meanwhile, bring a large skillet of water to a boil - stir in vinegar. Crack each egg into a small bowl - quickly, but carefully, slide each into the simmering water. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.

Evenly divide the hash between 4 plates and transfer a poached egg to each plate, using a slotted spoon. Serve with cayenne pepper sauce.

Makes 4 servings.

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  1. I made this hash a couple of days ago and it was great! I used sweet potato rather than the white because we try to limit our intake of the white variety. When using sweet you don't have to cook first either.

  2. CLS - I'm glad to hear it came out well with sweet potatoes... we love those too!