Bbq Chicken And Andouille Hash With Poached Eggs Recipe

click to rate
0 votes | 1928 views
Servings: 4


Cost per serving $1.48 view details
  • 6 ounce Chicken breast
  • 1/4 c. Prepared BBQ sauce Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. Extra virgin olive oil
  • 2 c. Diced cooked potatoes, 1/2" dice
  • 1/4 c. Small-diced onions
  • 2 Tbsp. Chopped shallots
  • 1 c. Minced Andouille sausage - (8 ounces)
  • 1 Tbsp. Chopped garlic
  • 1/2 tsp White vinegar
  • 1/2 tsp Salt
  • 4 x Large eggs Sauce Piquante see * Note
  • 3 Tbsp. Shaved green onions


  1. Heat the grill or possibly broiler. Season the chicken with salt and pepper. Brush the BBQ Sauce on the chicken, coating the breast completely. Place the chicken on the warm grill or possibly broiler and cook for 5 to 6 min on each side. Set aside and cold.
  2. For hash: In a saute/fry pan, heat the oil. Add in the potatoes and saute/fry, shaking the pan occasionally, for 2 min. Add in the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add in to the andouille mix and saute/fry for 1 minute. Add in the garlic and season with salt and pepper, stir occasionally for 4 min.
  3. For poached Large eggs: Bring 3 c. of water to a boil with 1/2 tsp. white vinegar and 1/2 tsp. salt in a small saucepan over high heat. Crack an egg into a c. and slide the egg gently into the water. Crack another egg into the c. and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer till the Large eggs are set, about 2 to 2 1/2 min. Drain on paper towels.
  4. To assemble, spoon a small amount of the Sauce Piquante in the center of the plate. Place 3/4 c. of the hash on the sauce. Top with the poached egg and garnish with shaved green onions.
  5. This recipe yields 4 servings.


Add the recipe to which day?
« Today - Nov 05 »
Today - Nov 05
November 6 - 12
November 13 - 19
November 20 - 26
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 4 servings
Calories 391  
Calories from Fat 256 65%
Total Fat 28.55g 36%
Saturated Fat 8.53g 34%
Trans Fat 0.04g  
Cholesterol 67mg 22%
Sodium 978mg 41%
Potassium 559mg 16%
Total Carbs 15.26g 4%
Dietary Fiber 2.4g 8%
Sugars 2.36g 2%
Protein 17.39g 28%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment