Ingredients
- two tablespoons unsalted butter
- two tablespoons extra-virgin essential olive oil
- 1 cup finely chopped eco-friendly bell pepper
- 3/4 cup finely chopped onion
- 2 large jalapeos—stemmed, seeded and minced
- 2 garlic clove cloves, minced
- 1/2 teaspoon finely chopped thyme
- Kosher salt
- Freshly ground pepper
- 1 large baked potato, peeled and reduce 1/2-inch dice (2 1/2 cups)
- 2 cups diced or shredded cooked chicken
- 4 large eggs
- Freshly grated Parmigiano-Reggiano cheese, for sprinkling
Steps to make this recipe
- Inside a large cast-iron skillet, melt the butter within the essential olive oil. Add some eco-friendly pepper, onion, jalapeños, garlic clove, thyme along with a generous pinch all of pepper and salt. Prepare over moderate heat, stirring from time to time, until softened and merely beginning to brown, about 7 minutes. Stir within the potato and chicken and flatten the mix having a spatula. Prepare over high temperature until crusty at the base, about a few minutes. Employed in sections, turn the hash over and prepare until browned on the other hand, three to five minutes.
- Using the rear of a spoon, make 4 depressions within the hash. Carefully crack the eggs in to the depressions and season with pepper and salt. Cover the skillet and prepare over moderate heat before the egg-whites are simply set however the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve away from the skillet.
Contributed By Jonathan Waxman Photo Disadvantage Poulos Printed September 2013