Chicken and Potato Hash

Ingredients

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Coconut oil

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Paprika

  Spices

  1 tsp or 2g

• Spinach

  Raw

  2 cup or 60g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Prick the potato with a fork and microwave at 900W for 8 minutes.
2. While the potato cooks, melt coconut oil in a large frying pan over medium-high heat. Add chicken and fry for 2-5 minutes, stirring occasionally until cooked through to 165°F.
3. Add scallions and peas to the pan and stir-fry for 1 minute, then remove from heat.
4. Bring a small saucepan of water to a boil. Crack the egg into the hot water, reduce heat to a simmer, and cook for about 4 minutes for a runny yolk. Lift out with a slotted spoon and drain on paper towels.
5. Once the potato is done, cut into large chunks. Return the frying pan to high heat, add the potato, and fry without turning for about 3–4 minutes until they begin to brown.
6. Add paprika and spinach, tossing to coat and wilt the spinach.
7. Serve the hash topped with the poached egg and a sprinkle of red pepper flakes, if desired.