Skillet Hash With Daybreak Chicken and Veggies

Cook the hash until the bottom is golden brown and crusty, then add eggs for an extra breakfast boost. You can substitute other vegetables if you’d like, and you can also add some leeks and freshly sliced garlic.

Servings: 4
Total Time: 30 minutes

Ingredients

  • 2 cups chopped cooked 
  • 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 tast

 

Nutrition Facts

Servings 4

Amount Per Serving
Calories 430 Calories from Fat 44
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 25%
Trans Fat 0g 25%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 32g
Calcium 18% Iron 28%
Vitamin C 144% Vitamin A 252%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

  1. Place potatoes and squash in a large glass bowl; cover and microwave on high about 4 minutes.
  2.  Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; sauté about 2 minutes.
  3. 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.
  4. 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 herbInstructions
    In a sizable glass bowl, combine the potatoes and squash. Cover, and microwave for 4 minutes on high.
  5. Over medium-high heat, warm 1 tablespoon oil in a large skillet. Add the leeks and cook for 2 minutes. Pour in the remaining oil and toss in the par-cooked potatoes and squash. Add salt and pepper to taste. 5 minutes of sautéing or till soft. Add chicken and mushrooms and stir for a further five minutes.             Cook the kale in the skillet with the lid on until it wilts. Hash should be cooked till browned. Internally, the food should be heated to 165°F.
    Create 4 wells in the hash’s middle, and crack an egg into each of them. Cook for about 5 minutes, or until eggs are set, on medium heat. Add some fresh herbs ands and more freshly ground pepper.

Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.