4 to 6 medium-sized potatoes, peeled, and diced small
1 red onion, finely diced
2 cups cooked chicken, finely diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rocco DiSpirito, Union Pacific, New York, NY