| | Directions |
- Saute onions, sausage, chicken and bell peppers in 4 tablespoons oil until vegetables soften (about 3 minutes, stirring occasionally over medium-high heat in a 12-inch skillet.
- Add potatoes, thyme and seasoning; stir to combine.
- Reduce heat to medium; cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, scraping up browned bits and adding oil if needed, about 7 minutes longer.
- Divide hash onto 4 warmed plates and top each with a poached egg, season with salt and pepper.
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Servings: 4
|  | | Ingredients | | - | | 3 cups spanish onions, diced |
| - | | 3 cups thawed, Premio Chorizo Sausage, diced |
| - | | 3 cups cooked chicken, cubed |
| - | | 2 cups mixed color bell pepper, seeded and chopped |
| - | | 6 tablespoons olive oil |
| - | | 6 cups hash brown potatoes |
| - | | 3 tablespoons chopped fresh thyme |
| - | | 1 1/2 teaspoons cajun seasoning |
| - | | 4 poached eggs |
| - | | Salt and freshly ground pepper, to taste |
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