Fog-Style Chicken Hash

Course : Chicken
Serves: 6
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4 Cups chicken broth or water
2 Whole skinless boneless chicken breasts (about -- halved 1 1/2 pounds)
1 1/2 Pounds small red potatoes
1 Large onion -- chopped fine
1 Small green bell pepper -- cut into 1/4-inch dice (about 1/2 cup)
1 Small red bell pepper -- cut into 1/4-inch dice (about 1/2 cup)
3 cloves garlic
2 Tablespoons unsalted butter
1 Teaspoon paprika
1/2 Teaspoon chili powder
1/2 Teaspoon black pepper
1/2 Teaspoon white pepper
1/2 Teaspoon dried thyme -- crumbled
1/2 Teaspoon salt
1/2 Cup chopped scallion -- white and pale green parts only
1/2 Cup packed fresh parsley leaves -- washed, spun dry, and chopped
1 cup half-and-half
6 medium poached eggs
1 package toasted whole-grain bread

Preparation / Directions:

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes. Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander. In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened. Top hash with poached eggs and serve with toast.


Nutritional Information:

357 Calories (kcal); 24g Total Fat; (57% calories from fat); 6g Protein; 35g Carbohydrate; 62mg Cholesterol; 1101mg Sodium

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