Chicken Coop Hash Browns

Peppery, crispy chicken hash with an egg on top.


Vegetable oil/Canola oil 2 Tablespoon
Butter 3 Tablespoon
Lean ground chicken 1 Pound
Scallions 6 , slice
Potatoes 4 Large , peeled and grated
Salt 1 1/2 Teaspoon
Black pepper 1 Teaspoon
White pepper 1 Teaspoon
Canola oil 4 Teaspoon
Eggs 4



1. In a skillet, heat the vegetable oil and 2 tablespoons of butter. Add the lean ground chicken and cook until the pink in the chicken is gone.

2. Add the scallions and cook for a minute. Remove from heat and add the mix to a bowl.

3. Add the grated potatoes, salt, black pepper and white pepper and combine using a big spoon.

4. In a skillet, heat 3 teaspoons of canola oil. Once hot, add the mix into the pan and spread it around evenly. Flatten the mix to make it as thin as possible in the pan. Let it cook on medium flame until golden brown on the bottom.

5. Cut the potato hash into quarters and flip over each quarter to cook the top side. Re-cut the quarters as it cooks because they will bind back together.

6. In another skillet, add a tablespoon of butter and crack all the eggs into the skillet and cook them. Once done, cut into quarters and add a pinch of salt.

7. Place each quarter of the egg on the top of the quartered potato hash and plate.


8. Serve as yummy breakfast.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 666Calories from Fat 330

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1046 mg43.58%

Total Carbohydrates 59 g19.7%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet