6 ounces Chicken breast
1/4 cup Prepared BBQ sauce
Salt — to taste Freshly-ground black pepper — to taste 2 tablespoons Olive oil
2 cups Diced cooked potatoes, 1/2? dice
1/4 cup Small-diced onions
2 tablespoons Minced shallots
1 cup Chopped Andouille sausage – (8 ounces)
1 tablespoon Minced garlic
=== POACHED EGGS === 1/2 teaspoon White vinegar
1/2 teaspoon Salt
4 Eggs
=== FOR SERVING === Sauce Piquante — see * Note 3 tablespoons Shaved green onions
* Note: See the ‘Sauce Piquante’ recipe which is included in this collection .
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 chicken on the hot grill or broiler and cook for 5 to 6 minutes on each side. Set asi de and cool . For hash: In a saute pan, heat the oil. Add the potatoes and saute, shakin g the pan occasionally, for 2 minutes. Add the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to the andouill e mixture and saute for 1 minute. Add the garlic and season with salt and pepp er, stir occasionally for 4 minutes. For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white v inegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well . When the water returns to a boil, reduce the heat to low and simmer until th e eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels. To assemble, spoon a small amount of the Sauce Piquante in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions. This recipe yields 4 servings.
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