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BBQ Chicken & Andouille Hash with Poached Eggs

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Recipe

BBQ Chicken and Andouille Hash with Poached Eggs recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
6 ounces chicken breasts
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¼ cup new mexicostyle bbq sauce
*
salt
to taste
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black pepper
fresh, to taste
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2 tablespoons olive oil
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2 cups potatoes
diced, cooked
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¼ cup onions
small, diced
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2 tablespoons shallots
minced
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1 cup sausage
Andouille
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1 tablespoon garlic
minced
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Poached eggs
½ teaspoon white vinegar
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½ teaspoon salt
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4 large eggs
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For serving
picante sauce
*
3 tablespoons scallions, spring or green onions
shaved
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g chicken breasts
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59 ml new mexicostyle bbq sauce
*
1 x salt
to taste
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1 x black pepper
fresh, to taste
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3E+1 ml olive oil
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473 ml potatoes
diced, cooked
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59 ml onions
small, diced
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3E+1 ml shallots
minced
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237 ml sausage
Andouille
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15 ml garlic
minced
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Poached eggs
2.5 ml white vinegar
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2.5 ml salt
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4 large eggs
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For serving
1 x picante sauce
*
45 ml scallions, spring or green onions
shaved
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 21552% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 233mg 78%
Sodium 388mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 31g
Vitamin A 7% Vitamin C 9%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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