Chicken Bacon Egg Hash Recipes

CHICKEN, BACON & EGG HASH

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.

SAVORY CHICKEN HASH

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

CHICKEN AND EGG HASH

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

EGG & POTATO HASH W/ CANADIAN BACON

Steps:

• Warm oil in a non-stick skillet over high heat.
• Add potatoes and onion; cook, stirring frequently, for 5 minutes, or until onion starts to brown.
• Add garlic and season with salt and pepper.
• Cover and cook for 10 minutes, or until potatoes are tender.
• If potatoes start to stick, add a little water or chicken broth to pan.
• Add the tomato and cook for 3 minutes, or until just softened.
• Use large spoon to make 4 depressions in mixture.
• Break an egg into each depression.
• Season eggs with salt and pepper, cover, and cook for 3 to 4 minutes.
• Sprinkle with cilantro.
• Serve with 2 slices of Canadian bacon.

EGG AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
• Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
• While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
• Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.