Ingredients

8 strips smoke bacon, diced
1 medium onion, diced 1/4"
1 cup diced bell pepper (red, green or yellor or combination)
1 cup cooked chicken meat, chopped
2 cups diced, cooked russet potato
8 large basil leaves, torn
1 small jalapeno, finely chopped (optional)
2 T olive oil

8 large eggs at room temperature
1 T distilled vinegar
2 tsp kosher salt

Directions

Fry bacon over medium heat until almost crips and drain on paper towels. Cook the onion in the bacon fat over medium heat until softened, about 3 minutes. Add the chicken, potatoes, basil and jalapeno and stir to combine. Remove mixture to a mixing bowl and chill in refrigerator. When cold, form into four patties.

To finish:
Heat the olive oil in a large skillet over medium high heat. Brown the patties in the hot oil. This will take about 3 minutes on each side. Remove from pan and keep warm.

Meanwhile, fill a deep saute or sauce pan with water about 2" deep. Add vinegar and salt to the water and bring to a simmer. Poach the eggs to desired doneness.

Center one hash cake on each of four warmed plates. Remove the eggs with a slotted spoon and place two eggs on each hash cake. Sprinkle with salt & pepper and enjoy.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

• Previous article Waldorf Salad

• Next article Citrus-Garlic Prawns with Baby Spinach

More Good Stuff