This breakfast comfort food that looks like work but is a fairly simple recipe to assemble- the only real work is in the chopping. This is a great one to make when you’ve got leftover rotisserie chicken from the night before, and if you chop double the vegetables, this can be remade in minutes the next morning. Peppers, potatoes, and onions are your Nutrient Superstars here, and chicken and eggs give you a serious boost of protein.
Adapted slightly from www.fitnessmagazine.com
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 Tbsp olive oil extra virgin
- 2 Small onion finely chopped
- 1 Medium bell pepper red, sliced into strips
- 1/4 Tbsp rosemary
- 2 Medium red potatoes peeled, cubed
- 1/3 Cup water
- 1 Cup rotiserre chicken chopped
- 1/2 tsp salt sea
- 1/2 tsp black pepper
Ingredients
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Instructions
- In a large greased pan, sauté the onions and peppers over medium high heat until soft, about 5 minutes. Add the rosemary and cook another minute.
- Add the potatoes and 1/3 cup water; reduce the heat to low and cook, covered, until tender, about 10 minutes.
- Add the chicken, and 1/4 teaspoon each of the salt and pepper to the skillet. Cook, turning only occasionally to allow the hash to brown nicely, until very dark golden all over, about 10 minutes. Transfer to a plate.
- Coat the skillet with cooking spray, taking care to remove all prior residue. Crack the eggs into the pan and season with the remaining salt and pepper. Use a spatula to gently shape and lift the edges of the egg. Cook until the edges are brown and the egg centers softly set, about 5 minutes. Serve over the hash.
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