Chicken And Egg Hash

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken And Egg Hash to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken And Egg Hash, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 bacon strips, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound skinless, boneless
• chicken breast halves - cubed
• 2 large potatoes, peeled and
• diced
• 1 tablespoon vegetable oil
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen corn, thawed
• 2 tablespoons minced fresh
• parsley
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 eggs

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, cook bacon until crisp

Step 2: Technique & Execution

Remove with a slotted spoon to paper towels to drain

Step 3: Technique & Execution

In the drippings, saute onion and garlic until tender Stir in the chicken, potatoes and oil

Step 4: Technique & Execution

Cover and cook for 10 minutes or until the potatoes and chicken are tender, stirring once

Step 5: Technique & Execution

Stir in peas, corn, parsley, salt and pepper

Step 6: Technique & Execution

Make four wells in the hash; bread an egg into each well