Chicken And Egg Hash Recipes
CHICKEN HASH
This recipe goes great for brunch or dinner.
Provided by jkohnen
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g
CHICKEN HASH
This chicken hash is great for using up leftovers, and tastes great. It can be served in pastry cups (add a little cooking sherry to make it "fancier"), over cornbread waffles, or with fried eggs on top. I've even seen it served over rice. You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish.
Provided by breezermom
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
- In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
- Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!
CHICKEN, BACON & EGG HASH
This recipe is my "clean out the freezer" meal that uses up cooked chicken, bacon and veggies. I will make up extra seasoned baby potatoes for the grill and use the leftovers for this dish. To simplify this even more you could use hash browns. Frozen mixed vegetables could be used instead of the peas and corn
Provided by Abby Girl
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 393.2, Fat 22.6, SaturatedFat 8.2, Cholesterol 259.2, Sodium 246.9, Carbohydrate 19.4, Fiber 3.1, Sugar 3.7, Protein 27.9
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- In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
- Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.
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