Friday
Apr242009

Chicken Hash topped with Fried Egg

Serves 6

 

1 whole rotisserie chicken, shredded and chopped into bite sized pieces

2 beets, boiled until tender, peeled, and cubed

2 large russet potatoes, boiled until tender and cubed

2 carrots, peeled and cubed

1 onion, finely chopped

6 large eggs

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

herbs to garnish

 

Heat 2 tablespoons olive oil in a large skillet over medium heat, saute carrots and onions until softened, about 5-6 minutes. Then add in chicken, beets, potatoes, salt and pepper and continue to cook until golden and crispy on the edges. Divide hash mixture onto 6 dishes.

In a small skillet, heat remaining tablespoon of olive oil over medium heat, fry eggs one by one and set onto hash mixture.

*Rotisserie chicken can be found in prepared foods section of grocery store.