Mexican Chicken Hash With Poached Eggs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I love hash with poached eggs for breakfast, lunch or dinner. I had some leftover sweet potatoes and chicken one weekend morning and this is the end result. I love to using leftovers, and think you can make some amazing dishes with them. This is hearty rich, flavorful, and a one skillet wonder. If you don't have leftovers, a rotisserie chicken works good, or even just some poached or grilled chicken. Ingredients:
2 1/2 cups diced chicken |
1 green pepper, diced |
1 red pepper, diced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1 large onion, diced |
2 1/2 cups shredded sweet potatoes |
1 cup monterey jack pepper cheese |
1 chipotle chile in adobo, diced fine (you can add more if you like) |
1 -1 1/2 cup chicken broth (i sometimes add a bit more) |
1 teaspoon minced garlic |
2 tablespoons fresh parsley, chopped |
1 teaspoon chili powder (adjust to taste) |
1 teaspoon cumin |
1 tablespoon dried thyme |
3 tablespoons butter |
salt |
ground pepper |
6 eggs |
Directions:
1. NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
2. NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
3. Chicken and Vegetables - In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
4. If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
5. Potatoes and Seasoning - Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
6. Eggs - Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
7. Bake - 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!
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