Hawaiian Chicken and Pineapple Hash

Isn’t a broken yolk oozing lusciously over fried potatoes and chicken one of the sexiest things you’ve ever seen? Doesn’t it make you want to dig in as quickly as possible and relish in the velvety textures as it coats your tongue and slides sinfully down your throat?

I made this a few weeks ago and never got around to posting it. My brother/cousin Vibol and his gf April gifted me with an awesome basket full of Hawaiian goodies after their recent trip to Hawaii this summer. I was so stoked at the awesome flavored salts they got me that I whipped up this Hawaiian inspired chicken hash the next day. Using the delicious Pineapple Poultry Seasoning from Salty Wahine Gourmet and a few other ingredients I had on hand, I made a pretty kick ass brunch worthy chicken hash!

INGREDIENTS:
1-lb Chicken Breast, 1 inch cubes
2 Large Potatoes, 1 inch cubes
1 Red Bell Pepper, large dice
1 Yellow Bell pepper, large dice
1 tbsp Salty Wahine’s Pineapple Poultry Seasoning
1 cup Pineapples, large dice
10 Asparagus Stalks, large dice
2 Scallions, finely chopped
1/2 Small Onion, large dice
4 Poached Eggs
Olive Oil
Sesame Seeds
Black Pepper

METHOD:
1. Add Pineapple Poultry salt to chicken, marinade for 10 mins. Bring a pot of well salted water to boil
2. Heat 1 tbsp olive oil over medium heat and sear chicken (don’t worry about cooking through just yet) on all sides
3. While Chicken is searing, boil potatoes for about 5 mins. Remove chicken from pan and set aside, add 2 tbsp oil then add potatoes in a single layer, allow to crisp on each side
4. Add onions and saute until just translucent
5. Add chicken (plus any juices) back into the pan along with asparagus, bell peppers and pineapples. Season with black pepper and cook until chicken is done and pineapple is warm, about 5 mins.
6. Add scallions and sesame seeds just before serving
7. Top with a poached egg (or fried if you’d like)

COOKING NOTES:
1. You can skip the par boil step for the potatoes if you choose, I just find it’s faster to cook that way
2. Add 1 tbsp of vinegar to water before you poach your eggs, it helps tightens the whites
3. If you don’t have the special salt I use. Just substitute it with a mix of sea salt, dried thyme and lemon zest. It has about the same flavor!

Thanks April and Vibol again for my gift and I can’t wait to use the other spice rub as well. I love gourmet gifts!

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2 Comments Add yours

  1. Cakebrain says:

    Omg. That looks absolutely amazing! Great pic! Love a poached egg that oozes. Yum!

  2. Ms Fatty says:

    Thanks CakeBrain! Nothing compares to the perfect egg!

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