Chicken Hash with Quinoa

This is a great recipe to use up leftover roasted chicken and potatoes.  You could add any other roasted veggies you have on hand as well.

 

1/2 of a roasted chicken breast, cubed

4-5 roasted baby potatoes, cubed

1/4 cup quinoa, soaked overnight, drained & rinsed

1 cup chicken broth

1/4 of a sweet red pepper, seeded and chopped

4-6 baby carrot, cut in small pieces

1-2 tablespoons Melt

1 teaspoon bacon drippings

4 eggs

 

In a saucepan, combine the broth and quinoa; bring to a boil, reduce heat and cook until most of the water is absorbed.

In a saucepan, melt Melt and drippings.  Add carrots and red pepper; cook until tender.  Add chicken and potatoes and cook until golden.  Remove from pan and add a slight bit more of the bacon drippings.  Crack each egg in the pan & fry to desired doneness.  In the saucepan, combine the chicken and vegetable mix to the quinoa.  Serve with the eggs over.

(approximately 2 servings)

 

Enjoy!

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