Rustic Chicken and Potato Hash with Fried Eggs

A hearty and flavourful lunch that elevates simple ingredients into a comforting, yet elegant dish. Tender chicken and potato hash, brightened with tomato and onion, are topped with perfectly fried eggs for a truly satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 medium potato, peeled and diced into 1/2-inch cubes
• 1 medium tomato, diced
• 8 ounces cooked chicken, shredded or diced
• 1/4 cup milk
• 1 tablespoon butter
• 2 large eggs
• Salt and freshly ground black pepper to taste
• Pinch of smoked paprika
• Fresh parsley, chopped (for garnish)

Method

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
2. Cook the Potato: Add the diced potato to the skillet and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes. If the potatoes start to stick, add a splash of water to the pan.
3. Add Tomato and Chicken: Stir in the diced tomato and shredded chicken. Cook until heated through and the tomato begins to break down slightly, about 3-5 minutes.
4. Creamy Finish: Stir in the milk and butter. Season the hash with salt, pepper, and smoked paprika. Reduce heat to low and simmer for a few minutes, allowing the sauce to slightly thicken.
5. Fry the Eggs: While the hash simmers, fry the eggs in a separate pan to your desired doneness. Season with salt and pepper.
6. Assemble and Serve: Divide the chicken and potato hash between two plates. Top each portion with a fried egg. Garnish with fresh parsley and serve immediately.

Chef's Note

For an extra layer of flavour, add a pinch of red pepper flakes to the hash while cooking, or a dash of your favourite hot sauce at the table. You could also substitute the milk for cream or even a spoonful of cream cheese for added richness.