Poached Eggs with Chicken Hash Recipe

Name: Poached Eggs with Chicken Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 large baking potato (3/4 pound), peeled and cut into 1/2-inch dice; 1 tablespoon extra-virgin olive oil; 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch dice; Freshly ground pepper; 2 slices of meaty bacon (2 ounces), cut into 1/4-inch dice; 1 small onion, very finely chopped; 2 light-green celery ribs, finely chopped; 4 large eggs; Hot sauce, for serving

Servings: persons

1
Bring a small saucepan of water to a boil.
2
Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
3
In a large skillet, heat the olive oil until shimmering.
4
Season the chicken with salt and pepper and add it to the skillet along with the diced bacon.
5
Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes.
6
Add the onion and celery and cook until they are softened, about 3 minutes.
7
Add the cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
8
Meanwhile, bring a skillet of water to a boil.
9
Crack an egg into a small bowl and carefully slide it into the simmering water.
10
Repeat with the remaining 3 eggs.
11
Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
12
Transfer the chicken hash to plates.
13
Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Salt, 1 large baking potato (3/4 pound), peeled and cut into 1/2-inch dice, 1 tablespoon extra-virgin olive oil, 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch dice, and more.

Yes, Poached Eggs with Chicken Hash 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.

That's it — enjoy your meal!

Poached Eggs with Chicken Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions