Poached Eggs W. Chicken Hash

• 14 lb boneless skinless chicken thighs, cooked
• 2 slices meaty bacon, cooked drained on paper towels and crumbled
• 1 large baking potato (approx. 1/4 lb.)
• 1 -2 tablespoon olive oil
• 4 green onions, chopped
• 2 light green celery ribs, chopped
• 12 teaspoon poultry seasoning
• 2 tablespoons lemon juice
• salt & pepper
• 4 eggs

1. Bring a small saucepan of water to a boil.
2. Add a pinch of Kosher or Sea Salt & the diced potato and boil over high heat until just tender approximately 5 minutes; drain.
3. In a large non-stick skillet, heat 1 tablespoons olive oil just until shimmering.
4. Add the onion and celery & cook until they are just softened, about 3 minutes.
5. Add the chicken and bacon and stir together, then add the diced cooked potato, season with the lemon juice, poultry seasoning, and kosher salt & fresh ground black pepper (to taste).
6. Cook over medium high heat, pressing the hash with a spatula & turning every so often to ensure potatoes get evenly browned , about 10 minutes; keep the hash warm.
7. Meanwhile, bring skillet of water to a boil.
8. Crack an egg into a small bowl & carefully slide it into the simmering water.
9. Repeat with remaining 3 eggs.
10. Simmer over moderately low heat until whites are set and yolks are still runny, about 4 minutes.
11. Transfer the chicken hash to plates.
12. Using a slotted spoon, transfer a poached egg to each plate, {you may want to top the hash with the poached egg ~ makes for an appealing presentation} & serve.
13. Hot sauce makes an excellent accompaniment as well.
14. Also, if you choose to serve this meal as Brunch ~ an excellent suggested wine accompaniment would be a smoky Rhone Valley Red such as; 2005 Delas Freres Les Launes.

chicken, bacon, baking potato, olive oil, green onions, light green celery, poultry seasoning, lemon juice, salt, eggs

Taken from www.food.com/recipe/poached-eggs-w-chicken-hash-251958 (may not work)