Poached Eggs W. Chicken Hash

Here is another great way to use up leftover chicken -- for breakfast the next morning! Found the inspiration recipe in one of my Food & Wine magazines - however, I did 'tweak' this to our taste & it turned out great!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1⁄4 lb boneless skinless chicken thighs, cooked
• 2  slices  meaty bacon, cooked drained on paper towels and crumbled
• 1  large baking potato (approx. 1/4 lb.)
• 1 -2  tablespoon olive oil
• 4  green onions, chopped
• 2  light green celery ribs, chopped
• 1⁄2 teaspoon poultry seasoning
• 2  tablespoons lemon juice
•  salt & pepper
• 4  eggs

Directions

1. • Bring a small saucepan of water to a boil. Add a pinch of Kosher or Sea Salt & the diced potato and boil over high heat until just tender – approximately 5 minutes; drain.
2. • In a large non-stick skillet, heat 1 tablespoons olive oil – just until shimmering. Add the onion and celery & cook until they are just softened, about 3 minutes. 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). 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.
3. • Meanwhile, bring skillet of water to a boil. Crack an egg into a small bowl & carefully slide it into the simmering water. Repeat with remaining 3 eggs. Simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
4. • Transfer the chicken hash to plates. 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.
5. • Hot sauce makes an excellent accompaniment as well. 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.