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1
Bring a small saucepan of water to a boil.
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2
Add a pinch of Kosher or Sea Salt & the diced potato and boil over high heat until just tender approximately 5 minutes; drain.
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3
In a large non-stick skillet, heat 1 tablespoons olive oil just until shimmering.
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4
Add the onion and celery & cook until they are just softened, about 3 minutes.
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5
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).
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6
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.
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7
Meanwhile, bring skillet of water to a boil.
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8
Crack an egg into a small bowl & carefully slide it into the simmering water.
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9
Repeat with remaining 3 eggs.
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10
Simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
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11
Transfer the chicken hash to plates.
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12
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.
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13
Hot sauce makes an excellent accompaniment as well.
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14
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.
