Chicken Hash with Fried Eggs

I've been eating hash all my life, although my mom usually made it from left overs from a Sunday Roast Beef dinner. Probably the most famous is corned beef hash, but left over chicken is also tasty. I had some left over grilled chicken that I turned into Sunday breakfast.

2 Tablespoons butter

2 cups left over chicken diced

2 cups left over cooked potatoes, I used halved fingerlings

1/4 cup diced onion, red onion adds color

1/4 cup diced celery

1 red pepper, roasted and diced

1 clove of garlic, minced

Salt, pepper, and smoked paprika to taste

4 eggs

Melt the butter, and add the vegetables. Sautee everything for 10 to 15 minutes until they are soft and begin to caramelize and brown.

Add the chicken to heat through and season with the salt, pepper, and paprika.

Push the hash to the perimeter of the sautee pan, leaving the bottom of the pan completely exposed. Add a bit more butter or oil to prevent the eggs from sticking.

Gently break the eggs into the center of the hash, cover the saute pan and steam-fry the eggs until set, but leaving the yolks soft, dust the tops with additional smoked paprika.