Chicken And Egg Hash Recipe

Ingredients

4 bacon strips, diced1 medium onion, chopped2 garlic cloves, minced1 pound boneless skinless chicken breasts, cubed2 large potatoes, peeled and diced1 tablespoon canola oil1/2 cup frozen peas, thawed1/2 cup frozen corn, thawed2 tablespoons minced fresh parsley3/4 teaspoon salt1/8 teaspoon pepper4 large eggsChopped chives, optional

Preparation

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 chicken, potatoes and oil.

Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. 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 until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.