I know what I'm having for Breakfast!

Chicken Hash with Fried Eggs

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.

Recipe by The Jewels of New York



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