Bbq Chicken and Andouille Hash with Poached Eggs

Yields:	6 servings
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6	ounces	chicken breast
1/4	cup	barbecue sauce
2	tablespoons	olive oil
2	cups	potatoes	cooked
1/4	cup	onions	diced
2	tablespoons	shallots	minced
1	cup	andouille

Poached eggs
4	large	eggs
3	tablespoons	scallions, spring or green onions

Heat the grill or broiler.

Season the chicken with salt and pepper.

Brush the BBQ Sauce on the chicken, coating the breast completely.

Place the chciken on the hot grill or broiler and cook for 5-6 minutes on each side.

Set aside and cool.

For hash: In a sauté pan heat the oil.

Add the potatoes and sate.

shaking the pan occasionally, for 2 minutes.

Add the onions, shallots, and andouille sausage and stir fry for 1 minute.

Small dice the BBQ chicken and add to the andouille mixture and sauté 1 minute.

Add the garlic and season with salt and pepper, stir occasionally for 4 minutes.

Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat.

Crack and egg into a cup and slide the egg gently into the water.

Crack another egg into cup and when water returns to a boil, reduce heat to low and simmer until eggs are set, about 2-2 1/2 minutes.

Drain on paper towels. To assemble: Spoon a small amount of picante sauce in the center of plate, Place 3/4 c of the hash on sauce.

Top with poached egg and garnish with shaved green onions.

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tis a lot of work! but so worth it! great to find the recipe again!

Reviewed by GordonFS