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Chicken and Potato Hash with Fried Eggs

Rated : 
 by 17 people
Makes: 4 servings View Nutrition Facts


  • 2 tablespoons  extra virgin olive oil
  • 2 small onions, finely chopped
  • 1/4 teaspoon  dried rosemary
  • 2 medium potatoes, peeled and cut into small cubes
  • 1/3 cup  water
  • 1 cup  chopped rotisserie chicken pieces
  • 1 tablespoon  unsalted butter
  • 4 eggs
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground pepper


1. In a large skillet, heat 1 tablespoon oil over medium-high heat.

2. Saute the onions until soft, about 5 minutes.

3. Add the rosemary and cook 1 minute more.

4. Add the potatoes and 1/3 cup water; reduce the heat to low and cook, covered, until tender, about 10 minutes.

5. Add the remaining 1 tablespoon oil, the chicken, and 1/4 teaspoon each of the salt and pepper to the skillet.

6. Cook, turning only occasionally to allow the hash to brown nicely, until very dark golden all over, about 10 minutes. Transfer to a plate.

7. Heat the butter in the skillet.

8. Crack the eggs into the pan and season with the remaining salt and pepper.

9. Use a spatula to gently shape and lift the edges of the egg.

10. Cook until the edges are brown and the egg centers softly set, about 5 minutes. Serve over the hash.

Chicken and Potato Hash with Fried Eggs
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