I saw a photo of a chicken hash dish in Saveur not long ago and knew immediately that I needed to take a swing at this dish myself. I can think of few meals more soulful and satisfying than a good hash bathed by a flowing yolk from a perfectly poached egg. Do you hear what I'm sayin'?
Hash, much like a stir-fry or soup is a perfect fridge cleaner of a meal. For me this dish meant using up about 1/2 of a store-bought rotisserie chicken, a bag of multi-colored baby potatoes, a couple left-over cooked ears of corn, and 2 cartons of shrooms that I had bought for kebabs but never used.
Can I tell you, left-overs have never been put to such good use. This meal came together quickly, and finished with some herbs from the garden and a few freshly poached eggs, it was really wonderful. The only thing I wish I had done differently was to poach a few more eggs so that I could have had them handy for reheating when the next day for lunch I polished off the rest of the hash.
This would be equally delicious with left-over pork, beef, or sausages, and just about any veggie can be added too. Have fun cleaning your fridge!
Cheers – Steve
Chicken Hash with Poached Eggs
- 1 1/2 pounds baby potatoes, halved or quartered depending on size
- 1/4 cup EVOO
- 1/2 roast chicken, boned, skinned and cut into bite-sized chunks
- 12 ounces button mushrooms, quartered
- 1 large onion, thinly sliced
- 2 ears of cooked (or fresh) corn, cut from the cob
- 1 roasted red pepper, diced
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken stock
- 1 dozen eggs
- 1 tablespoon vinegar
- Heat the oven to 425℉. Toss the potatoes with a couple tablespoons of the EVOO, season with salt and pepper and mix to coat. Spread them in an even layer on a rimmed baking sheet and roast for 25-30 minutes, stirring once, until well browned and slightly crisp. Pull from the oven and reserve.
- Heat a large skillet over medium-high heat and when hot add a few tablespoons EVOO and the mushrooms. Season with salt and pepper and toss well. Cook, stirring occasionally until the mushrooms have given up all their moisture and are well caramelized, about 8-10 minutes. Dump them in with the potatoes and reserve.
- Put the skillet back over heat, and lower it to medium. Add a little more EVOO to the pan, then toss in the sliced onion and cook gently until translucent and starting to caramelize. Add the roasted red pepper, the corn, the rosemary and chili flakes, and the chicken stock. Cook for 1 minute, then add in the chicken, potatoes and mushrooms and warm through. Taste for seasoning and adjust as necessary, remove from the heat and cover to keep warm until ready to serve.
For the poached eggs:
- Bring a large pot of water to a boil, then lower the heat to a bare simmer, add the tablespoon of vinegar. Crack three of the eggs into small prep bowls, then gently pour each into the hot water, taking care to make sure they don't slam into each other. Cook for 3 minutes (for a nice runny yolk), then gently remove each with a slotted spoon to the ice bath. Repeat the process with the remaining three eggs and let them sit in the ice bath until just before serving.
- Gently lower the eggs into the reserved pan of just simmering water and let warm through for about 1 minute just before serving.