Spanish · Brunch
Chicken and Egg Skillet Hash
A Spanish-style skillet hash of pan-seared chicken thigh and crisped potato tossed with smoked paprika, garlic, and blistered piquillo peppers, finished with a fried egg on top and scattered parsley. Cooked in one pan and served hot with the yolk left runny for spooning through the hash.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
538Calories
41.2gProtein
26.8gFat
30.1gCarbs
4.9gSugar
4.3gFiber
410mgSodium
557mgChol
6.1gSat Fat
1180mgPotassium
80mgCalcium
3.9mgIron
1.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Dice the chicken thigh into 1-inch pieces, peel and cube the potato into 1/2-inch pieces, mince the garlic, and pat the chicken dry.
2
Fry
Heat olive oil in a skillet over medium-high heat; add potato and cook 8 minutes, turning occasionally, until golden and fork-tender.
3
Sear
Push potato to one side, add chicken, and sear over medium-high heat 6 minutes, turning once, until browned and cooked through.
4
Saute
Add onion, garlic, smoked paprika, and piquillo pepper to the skillet; cook over medium heat 3 minutes, stirring, until onion softens.
5
Fry
In a separate nonstick pan, fry the egg in oil over medium-low heat 3 minutes until whites are set and yolk jiggles.
6
Plate
Spoon hash onto a plate, top with the fried egg, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh
- 11 oz311g potato
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp piquillo pepper
- 2 tsp2 tsp smoked paprika
- 22 large eggs
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
