CHICKEN HASH RECIPE RECIPES

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CHICKEN AND EGG HASH RECIPE: HOW TO MAKE IT



Chicken and Egg Hash Recipe: How to Make It image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. —Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories     Breakfast    Brunch    Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

  • 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.

Nutrition Facts : Calories 464 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 290mg cholesterol, SodiumContent 751mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 35g protein.

CHILI CHICKEN WITH HOMINY HASH RECIPE | FOOD NETWORK ...



Chili Chicken with Hominy Hash Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon grated lime zest
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 15-ounce can white hominy, drained, rinsed and patted dry
1/2 medium acorn squash, seeded and diced
1 yellow bell pepper, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice, plus wedges for serving
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
  • Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
  • Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
  • Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

Nutrition Facts : Calories 507 calorie, FatContent 30 grams, SaturatedFatContent 7 grams, CholesterolContent 115 milligrams, SodiumContent 572 milligrams, CarbohydrateContent 28 grams, FiberContent 6 grams, ProteinContent 34 grams

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From topsecretrecipes.com
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Total Time 20 minutes
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Calories 491 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
    3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
    4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
    5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
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See details


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  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
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