BBQ Chicken & Andouille Hash with Poached Eggs
BBQ Chicken and Andouille Hash with Poached Eggs recipe
Yield
4 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chicken breasts
|
|
| ¼ | cup |
new mexicostyle bbq sauce
|
* |
|
salt
to taste |
*
|
||
|
black pepper
fresh, to taste |
*
|
||
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
potatoes
diced, cooked |
|
| ¼ | cup |
onions
small, diced |
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | cup |
sausage
Andouille |
*
|
| 1 | tablespoon |
garlic
minced |
|
| Poached eggs | |||
| ½ | teaspoon |
white vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| For serving | |||
|
picante sauce
|
* | ||
| 3 | tablespoons |
scallions, spring or green onions
shaved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chicken breasts
|
|
| 59 | ml |
new mexicostyle bbq sauce
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
potatoes
diced, cooked |
|
| 59 | ml |
onions
small, diced |
|
| 3E+1 | ml |
shallots
minced |
|
| 237 | ml |
sausage
Andouille |
*
|
| 15 | ml |
garlic
minced |
|
| Poached eggs | |||
| 2.5 | ml |
white vinegar
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| For serving | |||
| 1 | x |
picante sauce
|
* |
| 45 | ml |
scallions, spring or green onions
shaved |
|
Directions
Heat the grill or broiler.
Season the chicken with salt and pepper.
Brush the BBQ Sauce on the chicken, coating the breast completely.
Place the chicken on the hot grill or broiler and cook for 5 to 6 minutes on each side.
Set aside and cool .
For hash: In a sauté pan, heat the oil.
Add the potatoes and sauté, shaking the pan occasionally, for 2 minutes.
Add the onions, shallots, and andouille and stir-fry for 1 minute.
Small dice the BBQ chicken and add to the andouille mixture and sauté for 1 minute.
Add the garlic and season with salt and pepper, stir occasionally for 4 minutes.
For poached eggs: Bring 3 cups of water to a boil with ½ teaspoon white vinegar and ½ teaspoon salt in a small saucepan over high heat.
Crack an egg into a cup and slide the egg gently into the water.
Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well .
When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2½ minutes.
Drain on paper towels.
To assemble, spoon a small amount of the Sauce Piquante in the center of the plate.
Place ¾ cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions.
