Directions:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil.
- Cover and cook for 10 minutes or until the chicken is no longer pink, stirring once. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.4 Kcal (2053 kJ) | ||
| Calories from fat | 237.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 41% | |
|---|---|---|---|
| Cholesterol | 259.7mg | 87% | |
| Sodium | 1292.07mg | 54% | |
| Potassium | 778.55mg | 17% | |
| Total Carbs | 28.07g | 9% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 36.97g | 74% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.6mg | 14% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 147.58 Kcal (618 kJ) | ||
| Calories from fat | 71.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 41% | |
|---|---|---|---|
| Cholesterol | 78.15mg | 87% | |
| Sodium | 388.83mg | 54% | |
| Potassium | 234.29mg | 17% | |
| Total Carbs | 8.45g | 9% | |
| Sugars | 2.18g | 29% | |
| Dietary Fiber | 1.13g | 15% | |
| Protein | 11.12g | 74% | |
| Vitamin C | 2.9mg | 16% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.8mg | 14% | |
| Calcium | 24.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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