Chicken Links Breakfast Hash
This is a healthier option for your favorite brunch dish and packed with proteins!
Servings
3~4
Bake for:
15~20 min.
Fry for:
5 min.
Good For:
Brunch
Introduction
Chicken Links Breakfast Hash
What is breakfast hash? Hash is basically chopped meat, potatoes and fried onions, and comes from the French word hacher which means “to chop.” You’ve most likely ordered it at brunch and it’s a great way to load up on some energy-packed carbs and proteins for the day.
Unfortunately a lot of breakfast hash is oily and too salty. This recipe calls for less salt thanks to chicken links, and healthier options like sweet potatoes and squash.
For this recipe, I collaborated with Mega Meat Mart, an online gourmet meat shop that specializes in gluten-free and organic meat. I’ve never been a big fan of chicken links but these Jones chicken links are so juicy and flavorful with a great almost-springy texture (does that make sense??) that I was surprised! Jones chicken links are gluten free, made with all-natural ingredients and have no added MSG, nitrites or preservatives. They’re also fully cooked which makes for a quick breakfast!
Ingredients
- Chicken links, 10
- Sweet potato, 1
- Butternut squash, 1/2
- Button mushrooms
- Onion, 1/2
- Capsicum, 1
- Salt
- Pepper
- Olive oil
- Rosemary
- Fennel
POACHED EGGS
- Eggs
- Water
- Apple cider vinegar
Preheat your oven to 200C. Dice your sweet potato and butternut squash.
Boil your sweet potato until slightly soft (around 5 min.) then drain.
In a baking dish, drizzle olive oil and add rosemary to your diced sweet potato and squash and mix.
Bake for 15~20 min until soft.
Dice chicken links, onion and capsicum.
Stir fry with olive oil, a dash of salt, black pepper until onion is browned. (The chicken links from Mega Meat Mart are fully cooked already.)
Your sweet potato and butternut squash should be done by now. Top with your stir-fried chicken links, onion and capsicum.
In a separate shallow pan, add water and a few splashes of apple cider vinegar. Bring to a boil then back to medium heat.
Add eggs and let it cook for 3 min. until poached.
Top your breakfast hash with your poached eggs and serve warm!
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