- 4 bacon strips, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast halves – cubed
- 2 large potatoes, peeled and diced
- 1 tablespoon vegetable oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 eggs
- In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion and garlic until tender Stir in the chicken, potatoes and oil. Cover and cook for 10 minutes or until the potatoes and chicken are tender, stirring once. Stir in peas, corn, parsley, salt and pepper. Make four wells in the hash; bread an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.