FOG-STYLE CHICKEN HASH
Categories Chicken Potato Brunch Poach Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 20
Steps:
- In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
- Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
- In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
- Top hash with poached eggs and serve with toast.
JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE
Steps:
- For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
- Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
- For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
- For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
- To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
- In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
- Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
- Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.
MEXICAN CHICKEN HASH WITH POACHED EGGS
I love hash with poached eggs for breakfast, lunch or dinner. I had some leftover sweet potatoes and chicken one weekend morning and this is the end result. I love to using leftovers, and think you can make some amazing dishes with them. This is hearty rich, flavorful, and a one skillet wonder. If you don't have leftovers, a rotisserie chicken works good, or even just some poached or grilled chicken.
Provided by SarasotaCook
Categories Breakfast
Time 50m
Yield 6 Servings and 6 eggs, 6 serving(s)
Number Of Ingredients 19
Steps:
- NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
- NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
- Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
- If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
- Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
- Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
- Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!
Nutrition Facts : Calories 279.1, Fat 17.1, SaturatedFat 8.9, Cholesterol 243.5, Sodium 390.5, Carbohydrate 18.7, Fiber 3.6, Sugar 5.9, Protein 13.6
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Steps:
- To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
FARMHOUSE HASH WITH POACHED EGGS
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
Provided by Scoutie
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat.
- Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
- Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
PALEO BREAKFAST VEGGIE HASH WITH EGGS
A great way to get your veggies at breakfast. A very fulfilling, tasty and healthy breakfast that fits in with the Paleo lifetstyle.You can substitute the squash with whatever vegetables you have handy or in the freezer. If you are trying for low-fat you can also use less butter and olive oil. The tomatoes add a sweet pop to the hash, I used mini heirloom tomatoes. I recommend grass-fed butter like Kerrygold brand.This was served with some turkey bacon. Nom, nom nom...
Provided by Maycat
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
- At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
- While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
- To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
- This is nice served with a side of bacon, and some avocado.
KITTENCAL'S PERFECT POACHED EGGS
This is the only method I use for the best poached eggs, you will never go wrong with this recipe! you may of coarse increase the eggs to whatever amount desired, the addition of a small amount of milk will create a softer egg :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 7m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
- Add in cold water to a depth of 2-inches in the saucepan.
- Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
- Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
- Simmer over very low heat for 5 minutes or until desired doneness.
- Carefully remove eggs with a slotted spoon.
MEXICAN HASH (PICADILLO)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
Provided by Mexi-Rosie
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First, stir fry potatoes in olive oil.
- Take potatoes out from oil, set apart.
- Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
- Once the meat is partially cooked, add potatoes and rest of ingredients.
- Simmer on medium heat for about 30 minutes.
Nutrition Facts : Calories 527, Fat 32, SaturatedFat 10.2, Cholesterol 102.8, Sodium 930.6, Carbohydrate 24.3, Fiber 3.6, Sugar 7.3, Protein 31.2
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- Bring a small saucepan of water to a boil. Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
- In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and add it to the skillet along with the diced bacon. Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. 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.
- Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
- Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.
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