Chicken Hash

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.

Chicken Hash


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
4 eggs

Preparation Instructions

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

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