Corned Chicken Hash with Eggs

Name: Corned Chicken Hash with Eggs
Yield: Serves 4
Ingredients: 2 tablespoons chopped fresh parsley; 3 cups cubed Corned Chicken; 1 tablespoon slivered garlic; 1 cup chopped onion; ⅓ cup finely diced celery; 2 cups diced bell peppers, color of your choice; 4 tablespoons olive oil; 1 pound russet potatoes, peeled and quartered; 2 tablespoons chopped fresh basil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons unsalted butter; 4 large eggs; 1 tablespoons white balsamic vinegar; 2 tablespoons chopped fresh chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

If you have gone to the effort to make a corned chicken (and you should really try it sometime), here’s a recipe that uses it as an ingredient. You could certainly substitute corned beef here.

Ingredients

1 pound russet potatoes, peeled and quartered
4 tablespoons olive oil
2

Main course
Gluten-free

Method

In a medium saucepan of salted boiling water, cook the potatoes for 8 minutes or until slightly undercooked (still opaque in the very center). Drain, cool by running under cold water, and cut into ½-inch cubes. Set aside.

In a sauté pan, heat 2 tablespoons of the olive oil over medium heat and sauté the bell peppers, celery, onion, and garlic until crisp-tender but not brown. Remove and