Directions:
- In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
- Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
- Stir in peas and corn, cooking for 5 minutes.
- In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
- To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
- Options: You can grate some parmesan or cheddar cheese over on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.62 Kcal (3218 kJ) | ||
| Calories from fat | 470.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.27g | 80% | |
|---|---|---|---|
| Cholesterol | 258.94mg | 86% | |
| Sodium | 1088.71mg | 45% | |
| Potassium | 786.71mg | 17% | |
| Total Carbs | 45.03g | 15% | |
| Sugars | 10.55g | 42% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 32g | 64% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.7mg | 21% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 225.02 Kcal (942 kJ) | ||
| Calories from fat | 137.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 80% | |
|---|---|---|---|
| Cholesterol | 75.81mg | 86% | |
| Sodium | 318.73mg | 45% | |
| Potassium | 230.32mg | 17% | |
| Total Carbs | 13.18g | 15% | |
| Sugars | 3.09g | 42% | |
| Dietary Fiber | 0.89g | 12% | |
| Protein | 9.37g | 64% | |
| Vitamin C | 3.6mg | 21% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.1mg | 21% | |
| Calcium | 29.6mg | 10% | |
* 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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