Chicken and Potato Hash with Fried Eggs

10 35 249
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Chicken and Potato Hash with Fried Eggs
Health Highlights


1/2 tsp Black pepper
1 tbsp Butter, unsalted
4 medium egg Egg
2 tbsp Extra virgin olive oil
1 dash Rosemary, dried
1 cup Rotisserie chicken breast, skinless (chopped pieces)
2 medium Russet potato (peeled, cut into small cubes)
1/2 tsp Salt
1/3 cup Water
2 gm Yellow onion (finely chopped)


In a large skillet, heat 1 tablespoon oil over medium-high heat. Sauté the onions until soft, about 5 minutes. Add the rosemary and cook 1 minute more.

Add the potatoes and 1/3 cup water; reduce the heat to low and cook, covered, until tender, about 10 minutes.

Add the remaining 1 tablespoon oil, 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.

Heat the butter in the skillet. 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.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 100
Calories from saturated fat 41
Total Fat 11.1 g
Saturated Fat 4.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.2 g
Cholesterol 209 mg
Sodium 481 mg
Potassium 606 mg
Total Carbohydrate 20.6 g
Dietary Fiber 1.5 g
Sugars 1.0 g
Protein 17.5 g

Dietary servings

Per Portion

Meat 0.5
Meat Alternative 0.5
Vegetables 0.5

Energy sources