Poached Eggs W. Chicken Hash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 lb boneless skinless chicken thighs, cooked
• 2 slices meaty bacon, cooked drained on paper towels and crumbled
• 1 large baking potato (approx. 1/4 lb.)
• 1 -2 tablespoon olive oil
• 4 green onions, chopped
• 2 light green celery ribs, chopped
• 1/2 teaspoon poultry seasoning
• 2 tablespoons lemon juice
• salt & pepper
• 4 eggs

Recipe

• 1 • bring a small saucepan of water to a boil. add a pinch of kosher or sea salt & the diced potato and boil over high heat until just tender – approximately 5 minutes; drain.
• 2 • in a large non-stick skillet, heat 1 tablespoons olive oil – just until shimmering. add the onion and celery & cook until they are just softened, about 3 minutes. add the chicken and bacon and stir together, then add the diced cooked potato, season with the lemon juice, poultry seasoning, and kosher salt & fresh ground black pepper (to taste). cook over medium high heat, pressing the hash with a spatula & turning every so often to ensure potatoes get evenly browned , about 10 minutes; keep the hash warm.
• 3 • meanwhile, bring skillet of water to a boil. crack an egg into a small bowl & carefully slide it into the simmering water. repeat with remaining 3 eggs. simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
• 4 • transfer the chicken hash to plates. using a slotted spoon, transfer a poached egg to each plate, {you may want to top the hash with the poached egg ~ makes for an appealing presentation} & serve.
• 5 • hot sauce makes an excellent accompaniment as well. also, if you choose to serve this meal as brunch ~ an excellent suggested wine accompaniment would be a smoky rhone valley red such as; 2005 delas freres les launes.