Chicken & potato hash with poached eggs

Try our Chicken & Potato hash for a hearty weekend brunch. There’s nothing more comforting than a well-cooked potato, fluffy on the inside and gloriously golden around the edges. Pair it with a kick of chilli and sweet sautéed peppers (and your morning coffee) for a weekend breakfast that’s worth spending time over.

We pre-cook our Lemon Half Chicken using slow-cooking methods and natural ingredients, so it’s mouth-wateringly tender and ready in just 25 minutes.

1 hour

2

Medium

• 650g Field & Flower Lemon, Garlic & Thyme Half Roast Chicken
• 200g new potatoes, cut into small chunks
• 1 tbsp olive oil
• 1 red onion, diced
• 2 peppers, diced (we used red & green)
• 1 clove of garlic, crushed
• Squeeze of lemon juice
• 1 tbsp tomato purée
• 1 tsp chilli flakes
• 1 tsp hot chilli powder (or mild, if preferred)
• Seasoning to taste

To serve:
• 2 free-range eggs
• Handful of parsley, roughly chopped

1. Preheat the oven to 200C. Remove the chicken from its packaging and place onto a pre-heated roasting tray. Cook for 25 minutes until golden and warmed through.

2. In the final 5 minutes of cooking time add a drizzle of water to the tray, move the juices around and baste the chicken before returning to the oven. Remove from the oven once cooked, allow to cool, then shred the meat off the bone with a fork. Discard the bone and set the meat aside.

3. Meanwhile, boil the potatoes for 12-15 minutes until soft. While the potatoes are cooking, heat the olive oil in a deep-sided frying pan and cook the onion for 10 minutes until soft. Add the peppers and cook for a further 10 minutes until starting to caramelise. In the final 1-2 minutes of cooking time add the garlic, using a splash more oil if necessary.

4. Once the potatoes are cooked, drain well and tip into the frying pan along with the onions, peppers & garlic. Add the tomato purée, chilli powder, chilli flakes, lemon juice and seasoning. Sauté for 5-10 minutes until the potatoes are turning golden, stirring regularly to avoid sticking to the bottom of the pan. Add the shredded chicken for the final 5 minutes of cooking time to heat through.

5. As you sauté your hash, bring a small saucepan of water to a steady boil. Crack the eggs into the water and poach for 3 minutes until cooked (but the yolk is still soft).

6. Serve the hash onto warmed plates and top with the poached eggs and a garnish of fresh parsley.