ALso, I'm massively loving having naturally lighting back! Photos just look so much prettier when the sun is shining on them! I mean, look at this!
Chicken and Mushroom Hash
2 lbs red baby potatoes, cut into ¾” pieces
4 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
½ pound button mushrooms, cut into ½” pieces
1 lb boneless, skinless chicken breasts, cut into ½” pieces
1 tsp salt
½ tsp dried thyme leaves
¼ tsp black pepper
¼ cup heavy whipping cream
2 tbsp chopped fresh parsley
Put cut potatoes in a med-large pan of salted water and simmer until almost tender (about 6 minutes).
Drain and set aside.
Meanwhile, in a large frying pan, sauté 2 tbsp oil, onions, garlic, and mushrooms until the mushrooms are browned (about 6 minutes).
Add the chicken, ½ tsp salt, pepper and thyme.
Sautee until the chicken is cooked through.
Remove mixture and set aside.
Wipe out the pan and add remaining 2 tbsp olive oil and heat over med-high heat (but not smoking!).
Add the potatoes, and let cook, undisturbed, for 6 minutes.
Add the remaining ½ tsp salt, stir potatoes, and cook an additional 4 minutes, or until the potatoes are nice and browned.
Stir in chicken/mushroom mixture, and add the cream and parsley.
Cook until heated through.
Fry up the four eggs, individually, as you like them – over easy, sunny side up, or over hard. (Personally I’m not overly big on sunny side up, but I think it gives this dish a little something-something, and I recommend you try it that way!)
Serve with the fried egg on top!