| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 4 |
|
Medium-sized potatoes; peeled, and diced |
|
|
; small, up to 6 |
| 1 |
|
Red onion; finely diced |
| 2 |
c |
Cooked chicken; finely diced |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
J freshly ground black pepper |
| 4 |
|
Eggs |
INSTRUCTIONS
In a large saute pan over medium-high heat, melt the butter. Add the
diced potatoes and saute until soft and brown. Transfer the potatoes
to a dish and set aside. Add the onion to the same pan and saute
until golden. Add the chicken garlic, brown slightly. Return the
potatoes to the skillet and season with salt and pepper. Cook for 5
minutes over low heat.
Poach eggs in boiling water with 2 tablespoons vinegar.Serve on top
of the hash with pickled beets.
Converted by MC_Buster.
Per serving: 964 Calories (kcal); 48g Total Fat; (45% calories from
fat); 111g Protein; 17g Carbohydrate; 1033mg Cholesterol; 2750mg
Sodium Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047
Converted by MM_Buster v2.0n.
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