Chicken Hash With Fried Eggs

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#97097

serves/makes:

ready in:
under 30 minutes

ingredients

1 whole rotisserie chicken, shredded and chopped into bite sized pieces
2 beets, boiled until tender, peeled, and cubed
2 large russet potatoes, boiled until tender and cubed
2 carrots, peeled and cubed
1 onion, finely chopped
6 large eggs
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
fresh herbs to garnish

directions

Heat 2 tablespoons of olive oil in a large skillet over medium heat, saute carrots and onions until softened, about 5-6 minutes.

Then add in chicken, beets, potatoes, salt and pepper and continue to cook until golden and crispy on the edges. Divide hash mixture onto individual serving dishes.

In a small skillet, heat remaining tablespoon of olive oil over medium heat, fry eggs one by one and set onto hash mixture.

added by

irenemarie

nutrition data

Nutritional data has not been calculated yet.

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