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Chicken and Egg Hash

By: Joyce Price  
"'This recipe is one of my daughter's favorites,' relates Joyce Price of Whitefish, Ontario. 'To reduce cooking time and clean out the fridge, dice up leftover potatoes and use cooked chicken or ham instead,' she suggests."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (3)

Rate/Review | 200 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 bacon strips, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 2 large potatoes, peeled and diced
  • 1 tablespoon vegetable 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 skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion and garlic until tender Stir in the chicken, potatoes and oil. Cover and cook for 10 minutes or until the potatoes and chicken are tender, stirring once. Stir in peas, corn, parsley, salt and pepper. Make four wells in the hash; bread an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2007 by Amy 
Really great, something different for dinner! I just left out the peas (don't like them) and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by Manny's Mom 
My (somewhat) picky husband thought this was great. I thought it was good too. I added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Chloes mom 
My fiance, my daughter and I all enjoyed this recipe. The only thing I left out was the parsely. MORE

 
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