I've never been a breakfast-for-dinner person but hash, I could anytime. I love a good hash. For this, I wanted something quick and easy, thus, I always use a store-bought rotisserie chicken. Sheesh, how I love those chickens on a weekday night. Remove that tender meat and use it for just about anything. But here, it's perfect with skillet potatoes then topped with fried eggs and hot sauce.
2-Timer Potato Hash with Chicken & Eggs
By March 10, 2014Published:
- Yield: 4-6 Servings
by Kiki Luthringshausen
- 2 boiling potatoes cut into 1/4
- 2 sweet potatoes cut into 1/4
- 1 rotisserie chicken pulled off the bones and cut up
- 4 tablespoons canola or grapeseed oil
- 1 red onion chopped
- 3 garlic cloves chopped
- 1/2 lb mushrooms cut into 1/2
- 3 sprigs fresh thyme removed from stem
- 1/2 cup chicken stock
- 1 lemon zest + juice
- 4 eggs optional
- hot sauce for serving
- Heat a cast iron skillet on high. Add 3 tablespoons oil and heat. Add both potatoes and cook until starting to brown, season with salt and pepper.
- Remove to a plate lined with paper towel. Add more oil and then add the onion and mushrooms. Sauté until browned and the mushrooms have released their liquid.
- Add the garlic, thyme and chicken to the skillet and cook until chicken starts to crisp, season with salt and pepper. Add the chicken stock and stir.
- Add the potatoes back to the skillet and combine with chicken and mushrooms. Cook and stir to combine everything while continuing to brown. Squeeze the lemon juice and add the zest to the mixture.
- In a separate pan, fry the eggs sunny side up or over easy and season with salt and pepper. Transfer the eggs to the top of the mixture. Serve with hot sauce.