A delicious kitchen sink hash recipe that's easy enough to customize with whatever you have on hand.
AuthorMaya Krampf from WickedSpatula.com
2mediumboneless skinless chicken breasts(diced into small bite size pieces)
2mediumsweet potatoes(diced; or golden potatoes)
1mediumred bell pepper(diced)
1handfulfresh spinach(roughly chopped)
Sea salt(to taste)
Black pepper(to taste)
In a large pan over medium heat fry the bacon until crispy. Remove bacon and place on paper towels to drain excess oil.
Leaving the remaining bacon fat in the pan (about 2 tablespoons) throw in the chicken and the potato. Cook for about 4-5 minutes, or until chicken starts to brown then add in the onion and the red pepper.
Season with paprika, salt and pepper.
Continue to cook until potatoes are tender and the onions and pepper are soft, another 5-10 minutes.
If the pan seems too dry add in a drizzle or two of olive oil.
In the last minute of cooking add in the spinach and cook just until wilted.
While the hash is cooking fry your eggs over easy in a small pan over medium heat.
To serve top the hash with crumbled bacon and a fried egg.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.