29 Mar Chicken and Egg Hash
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Chicken and Egg Hash
By: Toby Amidor
- Serves: 4 servings
- Serving size: ¼ hash and 1 egg
Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020. Photo courtesy of Gail Watson Photography.
- 1 tbsp olive oil or canola oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 2 russet potatoes (about 1 lb) peeled and diced into ½-inch cubes
- 1 red bell pepper, chopped
- ⅓ cup water
- 1 cup finely shredded rotisserie chicken
- 1 tsp smoked paprika
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp salt, divided
- ⅛ tsp freshly ground black pepper
- 4 large eggs
- Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, 3 minutes. Add the potatoes, red pepper and water to the skillet and allow to cook, covered, until the potatoes are tender, 10 minutes. Add the chicken, paprika, oregano, cayenne, ⅛ tsp of the salt and black pepper. Cook, tossing occasionally, until the potatoes are browned and the chicken is warmed through, 5 to 7 minutes more.
- Using the back of a spoon, make four wells in the hash. Carefully break one egg into each of the wells and sprinkle the eggs with the remaining salt. Cover the skillet and allow the eggs to cook through, 8 to 10 minutes.