This was approved by the boys and will be added to my weeknight ‘Go To’ list. I prepped most of the ingredients the day before and that made this an easy meal to get on the table.
The picture I took for this was so embarrassing I couldn’t even post it. IMAGINE IT. God.
Actually, the picture just made it look disgusting, which is absolutely wasn’t. Try it yourself.
4 slices bacon, diced
1 onion, chopped
2 cloves garlic, crushed
2 boneless, skinless chicken breasts, diced
2 large potatoes, peeled and diced
1 tablespoon olive oil
1/2 cup frozen corn kernals
1/2 cup frozen peas
Salt and pepper
2 tablespoons of butter
In a large skillet, cook bacon over medium-high heat for 5 to 6 minutes or until crisp. Pour fat off, reserving 3 tablespoons in skillet.
Add onion and garlic to skillet; cook, stirring occaisionally for 2 minutes or until tender and fragrant. Add chicken, potatoes and oil to the skillet and stir to coat well. Cover and cook for 5 minutes longer or until the potatoes are cooked through. Sit in peas and corn, cooking uncovered for 5 minutes. Add salt and pepper to taste. Divde among 4 plates and keep warm.
In the same skillet, melt butter over medium heat; cook eggs until whites are set but yolks are still runny. Place one egg over each serving of hash, season with salt and pepper to taste. Makes 4 servings.
- I used bacon that I had cooked the day before and therefore didn’t have bacon grease. I heated olive oil in a skillet and moved onto the next step. (Bacon grease would have added awesome flavor though.)
- I bet you could use frozen hashbrowns to speed this up
- If using pre-cooked or frozen hasbrown potaotes, I wouldn’t throw them in until the chicken is almost cooked through
- You could serve it on toast if you want to make it extra filling
- This would be good with ham in the place of chicken
- It was easy and delicious
- That is all