Fog-Style Chicken Hash
This unusual dish is one of our signature breakfast items.
We recieved a letter last summer from Gourmet Magazine requesting a copy of this recipe, which we happily provided.
Yields 6 Servings
2 tablespoons clarified butter
1 cup onions, diced
1/2 cup green peppers, diced
1/2 cup red peppers, diced
1 tablespoon garlic, minced
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon blackpepper
1/2 teaspoon white pepper
1/2 teaspoon leaf thyme
1/2 teaspoon chili powder
4 cups chicken meat, poached & diced
3 cups red bliss potatoes, boiled & diced
1/2 cup scallions, sliced
1/2 cup parsley, chopped
1 cup light cream or half & half
12 eggs, poached
6 to 12 slices whole-grain bread, toasted
-
Melt the butter in a large sauté pan or skillet over medium heat. Add the
onions, peppers and garlic and cook until tender. -
Add the seasonings and cook for one minute to toast the spices. Stir in
the poached chicken meat, potatoes, scallions, parsley and cream. Taste the
hash and adjust the seasoning to taste. -
Continue to cook, stirring occasionally, until the cream reduces and the
hash becomes golden brown in color. Flip the hash over and brown the other
side as well. -
Remove from the heat and portion onto warmed serving plates. Top each
serving of hash with two freshly poached eggs and serve with your favorite
toast or breakfast bread.