Serves 2. Use remaining roughly 10 oz chicken, 4 eggs, 1 lb potatoes, 1 bell pepper, 1/2 onion and pantry hot sauce or jalapeños. Remaining groceries can be saved for another meal.
BBy BIGO
Servings
2
3 medium Yukon Gold potatoes
10 oz Cooked chicken, diced
1 piece Bell pepper, diced
0.5 piece Onion, diced
3 tbsp Olive oil
4 piece Eggs
1 tsp Paprika
1 tsp Cajun seasoning
0.5 tsp Garlic powder
0.5 tsp Seasoned salt
0.25 tsp Black pepper
2 tbsp Jarred jalapeños, chopped
1 tsp Cayenne hot sauce (to serve)
Calories
1124 kcal
Protein
59g
Carbs
100g
Fat
54g
Fiber
10g
Sugar
7g
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Cook Potatoes
1. Dice the potatoes into 1.5 cm (0.5 inch) cubes. Place in a microwave-safe bowl with a splash of water, cover, and microwave 4 to 5 minutes until just tender, then drain and pat dry so they crisp well.
3 medium Yukon Gold potatoes
2. Heat 2 tbsp of the olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the potatoes in a single layer and cook undisturbed 5 minutes, then toss and cook another 5 to 6 minutes until deeply golden and crisp.
2.0 tbsp Olive oil
Build the Hash
3. Push the potatoes to the edges, add the remaining olive oil, then the onion and bell pepper. Cook 4 minutes until softened and lightly charred at the edges.
4. Add the chicken, paprika, Cajun seasoning, garlic powder, seasoned salt, black pepper and jalapeños. Stir and cook 3 to 4 minutes until the chicken is heated through and crisped in spots. Taste and adjust the seasoning.
5. Make 4 wells in the hash and crack an egg into each. Reduce the heat to medium-low, cover, and cook 4 to 5 minutes until the whites are set and the yolks are still runny, or longer for firmer yolks.
4 piece Eggs
6. Divide the hash and eggs between two plates and finish with cayenne hot sauce. Serve straight from the skillet while hot.
1 tsp Cayenne hot sauce (to serve)
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