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1
Heat the grill or possibly broiler.
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2
Season the chicken with salt and pepper.
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3
Brush the BBQ Sauce on the chicken, coating the breast completely.
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4
Place the chicken on the warm grill or possibly broiler and cook for 5 to 6 min on each side.
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5
Set aside and cold.
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6
For hash: In a saute/fry pan, heat the oil.
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7
Add in the potatoes and saute/fry, shaking the pan occasionally, for 2 min.
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8
Add in the onions, shallots, and andouille and stir-fry for 1 minute.
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9
Small dice the BBQ chicken and add in to the andouille mix and saute/fry for 1 minute.
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10
Add in the garlic and season with salt and pepper, stir occasionally for 4 min.
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11
For poached Large eggs: Bring 3 c. of water to a boil with 1/2 tsp.
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12
white vinegar and 1/2 tsp.
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13
salt in a small saucepan over high heat.
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14
Crack an egg into a c. and slide the egg gently into the water.
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15
Crack another egg into the c. and when the water returns to a boil slide this egg into the water as well.
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16
When the water returns to a boil, reduce the heat to low and simmer till the Large eggs are set, about 2 to 2 1/2 min.
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17
Drain on paper towels.
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18
To assemble, spoon a small amount of the Sauce Piquante in the center of the plate.
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19
Place 3/4 c. of the hash on the sauce.
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20
Top with the poached egg and garnish with shaved green onions.
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21
This recipe yields 4 servings.
