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Poached Eggs with Chicken and Cheddar Hash
Jon Davies
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Ingredients
2
cups
leftover cooked chicken
diced
2
red pepper
diced
3
scallions
diced
½
onion
diced
2
potatoes
diced
2
Tbsp
parsley
Salt
Pepper
Pinch
paprika
3
oz
shredded cheddar
2
Tbsp
butter
2
eggs
1
Tbsp
white vinegar
1
quart
water for boiling
Instructions
Heat 1 quart water with pinch salt and 1 Tbsp white vinegar. Bring to simmer, stirring counter clockwise.
In cast iron skillet, heat butter. Sauté onions and peppers until softened.
Turn the skllet's heat up to medium high. Add potatoes and cook 8 minutes until brown and crispy.
Add chicken, scallion and parsley. Mix well.
Season with salt pepper and paprika. Mix well.
Reduce the skillet's heat to low and cover with cheddar. Put lid on pan and cook 3 minutes or until cheese melts.
Crack two eggs into the simmering water. Poach 3 minutes. Remove with slotted spoon drain. Place on hash.