Hash Tag You’re It
Skillet Chicken Thigh and Mixed Vegetable Hash Topped with Fried Eggs
40 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by American diner classics, this hearty hash puts your knife skills and stovetop timing to the test, delivering a cozy one-pan meal. You’ll master the gentle art of getting crisp-edged hash and perfectly runny-yolk eggs (without a deep fryer or a short-order cook lurking nearby).
Equipment needed
- Large (12-inch) skillet
- Nonstick skillet
Ingredients
Yield
4
Instructions
- 01Combine the rice and water in a small saucepan. Bring to a gentle simmer, cover, and cook over low heat for 15 minutes. Remove from heat and let stand, covered, for 5 more minutes to steam. Fluff with a fork.
- 02Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 03Add the diced chicken thighs in an even layer. Sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and all the cayenne pepper. Let cook undisturbed for 3 minutes to develop a golden crust, then stir and continue to cook, stirring occasionally, until just cooked through, about 5 more minutes.
- 04Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
- 05Add the carrots, bell pepper, broccoli, and cauliflower. Cook, stirring frequently, until the vegetables are just tender and picking up some browning at the edges, 6 to 8 minutes.
- 06Stir in the cooked rice. Drizzle in the remaining 1 tablespoon olive oil and toss everything well to combine. Season with the remaining 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the hash in an even layer and let it cook undisturbed for 2 minutes for maximum crustiness on the bottom.
- 07Reduce heat to low and keep the hash warm while you fry the eggs. In a separate nonstick skillet, heat a thin film of oil over medium heat. Crack in the eggs and fry until whites are set but yolks are still runny, about 3 minutes.
- 08Divide the hash among 4 plates. Top each with a fried egg and a generous sprinkle of scallion greens. Serve immediately.
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