Chicken, Bacon & Egg Hash

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, diced
  • 1
    tablespoon vegetable oil
  • 1
    onion, diced
  • 2
    cups cooked chicken, diced
  • 1 12
    cups potatoes (cooked and diced, or use hash browns)
  • 12
    cup baby peas, frozen
  • 12
    cup corn, frozen
  • 1
    tablespoon parsley, chopped
  • 2
    tablespoons butter
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DIRECTIONS

  • In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
  • Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
  • Stir in peas and corn, cooking for 5 minutes.
  • In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
  • To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
  • Options: You can grate some parmesan or cheddar cheese over on top.
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