I found this recipe in the September 2016 issue of Cooking Light. I am making it for dinner on Thursday. I've been in a food rut lately and this looks like something different and tasty. I will probably fry the eggs instead of poaching them. I like them better fried.
2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs
Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap. Microwave on high for 5 minutes or until tender. Place potatoes on a paper towel lined plate.
Heat a large cast iron skillet over high. Add 1 tbsp. oil to the pan; swirl to coat. Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble. Remove chicken mixture to a bowl with a slotted spoon. Add onion and poblano chile to drippings in pan; cook 4 minutes. Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes. Add mushroom mixture to chicken mixture.
Add remaining 1 tbsp. oil to pan; swirl to coat. Add potatoes; cook 4 minutes, stirring occasionally. Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.
Add waster to a saucepan, filling 2/3 full; bring to a boil. Reduce heat; add remaining 2 tbsp. vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes. Carefully remove from pan using a slotted spoon. Divide hash evenly among 4 plates; top with eggs and remaining thyme.
Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.
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