Fog-Style Chicken Hash

Ingredients

• 4 cups chicken broth or water
• 2 whole skinless boneless chicken breasts (about 1 1/2 pounds)
• halved
• 1 1/2 pounds small red potatoes
• 1 large onion
• chopped fine
• 1 small green bell pepper
• cut into 1/4-inch dice (about 1/2 cup)
• 1 small red bell pepper
• cut into 1/4-inch dice (about 1/2 cup)
• 3 garlic cloves
• minced
• 2 tablespoons unsalted butter
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried thyme
• crumbled
• 1/2 teaspoon salt
• 1/2 cup chopped scallion
• white and pale green parts only
• 1/2 cup packed fresh parsley leaves
• washed
• spun dry
• and chopped
• 1 cup half-and-half
• poached eggs
• toasted whole-grain bread

Instructions

1. In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer.
2. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.
3. Remove skillet from heat and cool chicken in liquid 20 minutes.
4. discard liquid and cut chicken into 1/2-inch cubes.
5. Cut potatoes into 1/2-inch cubes.
6. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
7. In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes.
8. Add spices, thyme, and salt and cook, stirring, 1 minute.
9. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
10. Top hash with poached eggs and serve with toast.