Chicken Hash with Eggs
Try this hearty dish for dinner. Serve with a green salad topped with fresh pitted cherries and drizzled with a vinaigrette dressing.
3 tablespoons butter plus 1 teaspoon
2 tablespoons vegetable oil
1 package (20 ounces) refrigerated diced potatoes with onion
2 cups diced Gold’n Plump® Deli Rotisserie Chicken
4 eggs
4 tablespoons warmed barbecue sauce
2 tablespoons chopped fresh parsley
Melt 2 tablespoons of butter and the vegetable oil in a 12-inch skillet over medium-high heat. Add potatoes. Cover and cook 12 to 14 minutes or until light golden brown, stirring frequently. Stir in chicken. Make 4 depressions in hash mixture. Dot each hole with 1 teaspoon of remaining butter.
Crack one egg into a small bowl and carefully pour egg into a depression in hash. Repeat with remaining eggs. Season to taste with salt and pepper. Cover and cook 2 to 4 minutes or until eggs are cooked to desired doneness. Garnish with a drizzle of barbecue sauce and chopped fresh parsley.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories510
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Calories from Fat51%
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Total Fat29g
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Saturated Fat11g
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Total Carbohydrate36g
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Protein26g
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Sugars2g
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Cholesterol305mg
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Dietary Fiber3g
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Sodium920mg
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- DAILY VALUE
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Vitamin A15%
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Vitamin C12%
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Calcium40%
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Iron1%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat4
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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