Cook this hash until it’s golden brown and crusty on the bottom, then top with eggs for a bonus start to the day. Sub in other veggies as you’d like and maybe toss in some chopped fresh garlic with the leeks.
- 2 cups chopped cooked Just Bare chicken fillets
- 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 taste
|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|
|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:
- Place potatoes and squash in a large glass bowl; cover and microwave on high about 4 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; sauté about 2 minutes.
- 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.
- 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 herbs and more freshly ground pepper.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.