Chicken Hash: An Improvisation

Leftovers? What to do.

I had some leftover, boneless poached chicken, some sliced, boiled potatoes, celery, onion and a lot of seasonings and condiments. And some Granny Smith apples.

The chicken, although less than two cups in all, needed to be used, soon.

Solution: Chicken Hash.

I found a nice recipe on Epicurious.com, but I didn't have more than a cup and a half of chicken and no green pepper. So, instead of green pepper, I used green, Granny Smith apple, diced.

The rest was easy. Instead of chile powder, I used Pimentón Español Picante and Pimentón de la Vera Agri-dulce. I did have branch thyme.

Instead of cream or half and half, I used Crema Aguascalientes, an excellent brand.

Here, a pic of it cooking:

Here's a picture of the finished, plated dish:

A question arose on the forum, "Any Port In A Storm".

"Don C....how do you cook the eggs like that?"

The answer was, "I spray some custard cups with non-stick food spray. I get a small round sauce pan going with simmering water. I crack one egg each into the custard cups, and immerse them up to their midlines. Then I partially cover the pan and lower the heat.
Despite the PAM spray, the eggs wouldn't slip out easily, so we just spooned them out of the cups."

We did have the requisite whole grain toast; some oatmeal and bulgur bread I'd made, which toasted up beautifully. The Chicken Hash was a hearty, brunch dish, and it sustained us until 4 o'clock in the afternoon.