Poached Eggs With Chicken Hash
|Baking potato||3⁄4 Pound, peeled and cut into 1/2-inch dice (1 Large Sized)|
|Extra virgin olive oil||1 Tablespoon|
|Skinless boneless chicken thighs||3⁄4 Pound, cut into 1/2 inch dice|
|Freshly ground pepper||To Taste|
|Bacon slices||2 Ounce, cut into 1/4 inch dice (Meaty)|
|Onion||1 Small, very finely chopped|
|Celery ribs||2 , finely chopped (Light Green Variety)|
|Hot sauce||To Taste (For Serving)|
1. Bring a small saucepan of water to a boil. Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
2. In a large skillet, heat the olive oil until simmering. Season the chicken with salt and pepper and add it to the skillet along with the diced bacon. Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add the cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until browned, about 10 minutes; keep warm.
3. Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
4. Transfer the chicken hash to plates. Using a slotted spoon, gently transfer a poached egg to each plate and serve, passing hot sauce on the side.