Chicken, Bacon & Egg Hash |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 Ingredients:
4 slices bacon, diced |
1 tablespoon vegetable oil |
1 onion, diced |
2 cups cooked chicken, diced |
1 1/2 cups potatoes (cooked and diced, or use hash browns) |
1/2 cup baby peas, frozen |
1/2 cup corn, frozen |
1 tablespoon parsley, chopped |
2 tablespoons butter |
4 eggs |
Directions:
1. In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
2. Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
3. Stir in peas and corn, cooking for 5 minutes.
4. In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
5. To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
6. Options: You can grate some parmesan or cheddar cheese over on top.
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