This is similar to other hash recipes on this blog but it starts with raw chicken cut into bite sized cubes. The secret is cooking at a high heat and cutting everything in the dish to approximately the same size. If you love peppers (green, red, hot) add them to this dish. It is a great brunch dish but also just as good at dinner. Who doesn’t like breakfast for dinner every once in a while. Sprinkle some hot sauce on the eggs before serving.

Chicken Hash
Prep Time 10 min
Cooking Time 35 min
Ingredients
1 boneless skinless chicken breast cut into bite size cubes
2 medium potatoes diced
1/2 medium onion diced
4 oz Fresh Mushrooms sliced
(add diced red, green, or hot pepper if desired)
2-4 eggs
Preheat the oven to 425 degrees Fahrenheit
Dice the vegetables and cube the chicken and put in a roasting pan toss with a couple of tablespoons olive oil and season with salt and pepper to taste. Spread so they lie flat in the pan.

Put roasting pan in oven set the timer for ten minutes. When timer goes off stir the hash. Set timer for another ten minutes. When timer goes off stir hash. At this time crack the eggs over the top of the hash. Salt and pepper. Return to oven for 3-5 minutes depending on how runny you like your yolk. Make sure the whites are cooked thoroughly and opaque. When eggs are finished to your liking remove and serve. Sprinkle on hot sauce to taste.