Bbq Chicken and Andouille Hash with Poached Eggs Recipe

Name: Bbq Chicken and Andouille Hash with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces chicken breasts; 1/4 cup new mexicostyle bbq sauce; 1 x salt to taste; 1 x black pepper fresh, to taste; 2 tablespoons olive oil; 2 cups potatoes diced, cooked; 1/4 cup onions small, diced; 2 tablespoons shallots minced; 1 cup sausage; 1 tablespoon garlic minced; 1/2 teaspoon white vinegar; 1/2 teaspoon salt; 4 large eggs; 1 x picante sauce; 3 tablespoons scallions, spring or green onions shaved

Servings: persons

6 ounces chicken breasts
1/4 cup new mexicostyle bbq sauce
1 x salt to taste
1 x black pepper fresh, to taste
2 tablespoons olive oil
2 cups potatoes diced, cooked
1/4 cup onions small, diced
2 tablespoons shallots minced
1 cup sausage
1 tablespoon garlic minced
1/2 teaspoon white vinegar
1/2 teaspoon salt
4 large eggs
1 x picante sauce
3 tablespoons scallions, spring or green onions shaved

1
Heat the grill or broiler.
2
Season the chicken with salt and pepper.
3
Brush the BBQ Sauce on the chicken, coating the breast completely.
4
Place the chicken on the hot grill or broiler and cook for 5 to 6 minutes on each side.
5
Set asi de and cool .
6
For hash: In a saute pan, heat the oil.
7
Small dice the BBQ chicken and add to the andouill e mixture and saute for 1 minute.
8
Add the garlic and season with salt and pepp er, stir occasionally for 4 minutes.
9
For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white v inegar and 1/2 teaspoon salt in a small saucepan over high heat.
10
Crack an egg into a cup and slide the egg gently into the water.
11
Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well .
12
When the water returns to a boil, reduce the heat to low and simmer until th e eggs are set, about 2 to 2 1/2 minutes.
13
Drain on paper towels.
14
To assemble, spoon a small amount of the Sauce Piquante in the center of the plate.
15
Place 3/4 cup of the hash on the sauce.
16
Top with the poached egg and garnish with shaved green onions.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces chicken breasts, 1/4 cup new mexicostyle bbq sauce, 1 x salt to taste, 1 x black pepper fresh, to taste, and more.

Yes, Bbq Chicken and Andouille Hash with Poached Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bbq Chicken and Andouille Hash with Poached Eggs

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