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.
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