Chicken and Egg Hash
Tired of your same old, same old Sunday brunch? Then it’s time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.
- 1 can (28 oz) Keystone Chicken, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 bacon strips, diced
- 2 large potatoes, peeled and diced
- 1 tbsp. canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tbsp. minced fresh parsley
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 eggs
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.