Chicken and Egg Hash

Directions

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil.
• Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper.
• Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.