Daybreak Chicken & Veggie Skillet Hash
30 minutes
Serves: 4
Cook this hash until it’s golden brown and crusty on the bottom, then top with eggs for a bonus start to the day. Sub in other veggies as you’d like and maybe toss in some chopped fresh garlic with the leeks.
Ingredients
- 2 cups chopped cooked Just Bare chicken fillets
- 2 cups diced (1/2-inch) red or Yukon gold potato
- 2 cups diced (1/2-inch) butternut squash
- 3 tablespoons olive oil, divided
- 1 large leek, halved, rinsed well, and sliced crosswise
- Coarse salt and freshly ground pepper to taste
- 8 ounces fresh mushrooms (baby Portobello, shiitake, or button), chopped
- 3 cups baby kale leaves
- 4 large eggs
- 1/4 cup chopped fresh sage and/or thyme leaves
- Hot pepper sauce to taste
Instructions
- Place potatoes and squash in a large glass bowl; cover and microwave on high about 4 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; sauté about 2 minutes.
- Add remaining oil to skillet; stir in par-cooked potatoes and squash. Season with salt and pepper. Sauté 5 minutes or until tender. Stir in mushrooms and chicken; cook and stir 5 minutes longer.
- Add kale to skillet; cover pan and cook until wilted. Continue cooking until hash is browned. Cook to internal temperature of 165ºF.
- Make 4 wells in the center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with fresh herbs and more freshly ground pepper.