Grilled Chicken Hash Topped With Egg

Submitted by Joe Ambrosier

"Found this on a local award winning chefs website, credit to Chef Royal Dahlstrom at Chef-Royal.com Great Combination, comes together nicely, Open to personalize with your own seasoning on potatoes, your favorite vegatable and chicken."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 8 chicken breasts
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons olive oil
• 16 fingerling potatoes (Blanched and cut in half)
• 1 medium onion, julienned
• 6 ounces asparagus, cleaned
• 3 ounces Baby Spinach
• 16 eggs
• 1 ounce white vinegar

directions

1. Preheat grill, place large pot of water on stove with the white vinegar and bring to a simmer.
2. Season chicken with salt and pepper (or own seasoning)and drizzle with olive oil.
3. Place on the grill, brown and cook to 165°F.
4. In medium saute' pan place oil, and cook onions til carmelized.
5. Add asparagus and cook til tender. Add potatoes and lightly brown, add salt and pepper(or own seasoning), add spinach and allow to wilt.
6. Dice chicken and add to pan.
7. Crack eggs one at a time into the simmering water and vinegar for 4 minutes til whites are cooked.
8. Plate hash then top with poached eggs.