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Chicken and Mushroom Hash with Poached Eggs

Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers.   It certainly is at our house.  Unfortunately, one of the downsides of writing a blog like this is that I virtually never make the same dish twice. This doesn’t really present a problem as the world is full of wonderful things to cook and wonderful ways to cook them.  But it does mean that old favorites like the two hashes, once they are ready for their appearance on Chewing the Fat, seldom, if ever, appear on our table again.  So when I came across Saveur magazine’s new take recipe on the dish, I was delighted.


         Now hash is usually reserved for leftover chicken and beef. Not so with this recipe.  It relies on cooking the chicken especially for the dish and preparing the potatoes before assembling the complete dish. Using boneless chicken thighs, it’s hardly a major task to get the chicken ready. A little salt and pepper, a slug of olive oil and in less than 15 minutes you have beautifully browned chicken.  Mushrooms are then sautéed in the same Dutch oven picking up the chicken flavor and adding their own to the dish.  With thyme for seasoning, chile flakes for a little heat, onion and garlic for flavor and some chicken stock to bind the dish together, you have the basis for a perfect hash.  Simply shred the cooked chicken, add the crispy oven-fried potatoes and heat everything together and voila perfect hash!  Now some may call it gilding the lily but the addition of a poached egg finishes the dish, adding another element of flavor and goodness.  Scroll down for how to make a perfect poached egg.   Do try this.  And if you haven’t had a look at our other hash recipes, here are the links: http://www.chewingthefat.us.com/2012/01/james-beards-roast-beef-hash.html   http://www.chewingthefat.us.com/2011/11/celebrating-35th-anniversary-of-truman.html
And here is the recipe:


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