May 16, 2014 by booksandbruschetta
Todays kitchen adventure: chicken hash. Yum yum yum yummy yum yum.
This dish is super simple and perfect for when you have leftover chicken or you’re like our family and literally always have a rotisserie chicken in the fridge. Not only that, but it’s full of flavor and super versatile. You could eat chicken hash with a fried egg at breakfast, lunch, or dinner. Anytime meals are my kind of meals. No rules, no restrictions.
B&B sweet potato kitchen hash
(serves 1 very hungry lady)
1 slice thick cut bacon, chopped
1/2 very small yellow onion, chopped
1/4 cup diced sweet potato
1/2 red bell pepper, diced
~ 1/2 cup shredded or chopped chicken, already cooked
sprinkle of asiago cheese
salt & pepper
In a medium skillet over medium heat cook your bacon. The longer you cook, the crispier your bacon, so keep that in mind. Either way your bacon should almost be cooked all the way to desired “crisp” when you add in your onions. Let the onions cook until translucent and fragrant, then add in your sweet potatoes and peppers. You want the dice on those potatoes to be small so they don’t take too long to cook. You may need to add in a little olive oil to get a nice brown crisp on the peppers and potatoes. Once your potatoes are fork tender, add in your chicken and about a fourth of that handful of spinach. Season with salt and pepper. Let everything cook on medium-low while you get your egg ready.
Heat up a smaller pan and spray with some cooking spray this way your egg doesn’t get too oily or fried. You want your pan to be pretty hot so that egg doesn’t spread out to far and it starts cooking right when you crack it into the pan. Cook on one side until almost completely cooked through. Flip once, very briefly to get a bit of a cook on the other side before taking out of the pan. The goal is cooked white, and ooey gooey yolk!.
Plate your hash over some spinach, sprinkle with asiago, and top with that egg and a sprinkle of black pepper!
That ooze is perfect.