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BBQ Chicken And Andouille Hash With Poached Eggs

A home-style BBQ Chicken And Andouille Hash With Poached Eggs made with Chicken Breast, Prepared Bbq Sauce, Olive Oil, Cooked Potatoes Dice, and Onions. Scale it up or down for the number of people at the table.

Ingredients

• 6 oz
• 1/4 cup
• 2 tbsp
• 2 cup
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Heat the grill or broiler.

2. 2

   Season the chicken with salt and pepper.

3. 3

   Brush the BBQ Sauce on the chicken, coating the breast completely.

4. 4

   Place the chicken on the hot grill or broiler and cook for 5 to 6 minutes on each side.

5. 5

   Set asi de and cool.

6. 6

   For hash: In a saute pan, heat the oil.

7. 7

   Add the potatoes and saute, shakin g the pan occasionally, for 2 minutes.

8. 8

   Add the onions, shallots, and andouille and stir-fry for 1 minute.

9. 9

   Small dice the BBQ chicken and add to the andouill e mixture and saute for 1 minute.

10. 10

    Add the garlic and season with salt and pepp er, stir occasionally for 4 minutes.

11. 11

    When the water returns to a boil, reduce the heat to low and simmer until th e eggs are set, about 2 to 2 1/2 minutes.

12. 12

    Drain on paper towels.

13. 13

    To assemble, spoon a small amount of the Sauce Piquante in the center of the plate.

14. 14

    Place 3/4 cup of the hash on the sauce.

15. 15

    Top with the poached egg and garnish with shaved green onions.

16. 16

    This recipe yields 4 servings.