Bacon & Mushroom Chicken Hash with Avocado and Crispy-Edged Eggs

Smoky bacon and golden mushrooms tossed into a savory chicken hash, topped with creamy avocado and eggs with irresistibly crisp edges.

Ingredients

• 6 oz (170g) mushrooms, sliced (any type)
• 4 slices bacon, chopped
• 1 1/2 cups shredded cooked chicken (about 6–7 oz / 180–200g)
• 1/2 onion, finely sliced *(or use any quick-cooking veg you have, like bell pepper or zucchini)*
• 1 small potato, diced small (about 1 1/2 cups) *(optional but recommended for “hash” vibes; skip if you want lower carb)*
• 1/2 tsp smoked paprika *(or regular paprika/chili powder)*
• 1/2 tsp ground cumin *(optional)*
• 1/4 tsp black pepper, plus more to finish
• Salt, to taste
• 1 tbsp oil (olive/vegetable/avocado), as needed
• 2–4 eggs (1–2 per person)
• 1 avocado, sliced
• 1 tbsp hot sauce or salsa (optional, to serve)
• 1 small garlic clove, finely grated/minced *(pantry staple, optional but excellent)*
• 1 tsp vinegar or lemon/lime juice *(optional, to brighten at the end)*

Method

• 1

  Step 1: Crisp the bacon

  Heat a large skillet over medium heat. Add chopped bacon and cook, stirring, until browned and crisp, 6–8 minutes. Remove bacon to a plate with a slotted spoon, leaving the fat in the pan.

• 2

  Step 2: Brown the mushrooms (don’t rush this)

  Turn heat to medium-high. Add mushrooms to the bacon fat and spread into an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking until deeply golden and the moisture has cooked off, 4–6 minutes more.

• 3

  Step 3: Build the hash base

  Add onion (and potato if using) plus a pinch of salt. Cook, stirring, until onion softens and potato is tender and golden at the edges, 8–10 minutes. If the pan looks dry, add 1 tbsp oil.

• 4

  Step 4: Season and add chicken

  Add garlic, smoked paprika, cumin, and black pepper. Stir until fragrant, about 30 seconds. Add shredded chicken and toss until hot and lightly crisping in spots, 2–3 minutes. Stir the bacon back in.

• 5

  Step 5: Brighten + taste

  If using, splash in 1 tsp vinegar or citrus juice and toss. Taste and adjust salt/pepper. Transfer hash to two plates (or push to one side of the pan if frying eggs in the same skillet).

• 6

  Step 6: Fry crispy-edged eggs

  In the same skillet (wipe out any burnt bits if needed), heat 1–2 tsp oil over medium-high. Crack in eggs. Cook until the whites are set and the edges are browned and lacy, 2–3 minutes. For set yolks, cover with a lid for 30–60 seconds.

• 7

  Step 7: Serve

  Top hash with eggs and fan on avocado slices. Finish with hot sauce/salsa (optional) and extra black pepper.

Tips

• **No potato?** Use any quick-cooking veg you have (zucchini, bell pepper, spinach) and cook until just tender; you’ll still get a great “hash” feel from the bacon + mushrooms + chicken.
• **Extra-crispy chicken bits**: Let the chicken sit untouched in the pan for 1 minute before tossing—those browned edges add big flavor.
• **Make it saucier**: Add a spoon of salsa, a drizzle of soy sauce, or a tiny splash of Worcestershire (pantry sauces) right at the end.
• **Meal prep**: The hash keeps 3–4 days in the fridge. Reheat in a skillet to re-crisp; cook eggs fresh.
• **What to serve with**: Great as-is, or with toast/tortillas if you have them; a simple cucumber/tomato side works well too.

Nutrition (per serving, estimate)