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Chicken Hash with Eggs
Prep Time: 5 minutes
cook time: 15 minutes
yield: 4 servings
1 tablespoon ghee or unsalted butter
½ cup chopped red onions
1½ cups shredded red or green cabbage
2 cups leftover BBQ Pulled Chicken , plus sauce from the slow cooker
¾ teaspoon fine sea salt
teaspoon ground black pepper
teaspoon cayenne pepper
4 large eggs Melted ghee, for serving
Chopped fresh cilantro or parsley, for garnish Finely diced red onions, for garnish
Melt the ghee in a skillet over medium heat. Add the onions and cook, stirring, until slightly softened, about 2 minutes. Add the cabbage and continue to cook for 5 minutes or until the cabbage is very soft.
Add the pulled chicken to the skillet and stir well to combine. Make 4 wells in the hash and crack an egg into each well. Season with the salt, black pepper, and cayenne pepper, if using.
Cover and cook for 3 minutes or until the egg whites are cooked but the yolks are still soft.
Drizzle with extra BBQ sauce and melted ghee and garnish with cilantro or parsley and diced red onions.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.