Meals & Beverages

RECIPES

DOUBLE CHICKEN HASH

Made With:
Nutrition Facts
Serving Size
1 SERVING (1 CUP HASH, 1 POACHED EGG)
Amount Per Serving
Calories 393
% Daily Value
Total Fat 17.1g
26%
Saturated Fat 2.2g
11%
Cholesterol 213mg
71%
Sodium 688mg
29%
Total Carbohydrate 36.2g
12%
Dietary Fiber 4.4g
18%
Protein 23.4g
47%
Vitamin A 13%
Vitamin C 52%
Calcium 7%
Iron 21%
Total Time

100 min.

Serving & Size

1 SERVING (1 CUP HASH, 1 POACHED EGG)

Yields

Enjoy this hash for breakfast, lunch or dinner, made with chicken, green bell peppers, onions, Swanson Chicken Broth and topped with a poached egg.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP HASH, 1 POACHED EGG)
Amount Per Serving
Calories 393
% Daily Value
Total Fat 17.1g
26%
Saturated Fat 2.2g
11%
Cholesterol 213mg
71%
Sodium 688mg
29%
Total Carbohydrate 36.2g
12%
Dietary Fiber 4.4g
18%
Protein 23.4g
47%
Vitamin A 13%
Vitamin C 52%
Calcium 7%
Iron 21%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
russet potato, peeled, cut into 1/2- inch pieces 4 lb. 12  cups
1. To Pre-Cook Potatoes: Bake potatoes in 350°F. convection oven until tender, about 45 to 50 minutes. Remove from oven and cool completely. Cut into large dices about 1” cubes. (This also may be made a day ahead of time or use leftover bakers.) CCP: Cover and refrigerate to 40° F. or below for later use.
Weight Measure
olive oil 2  tbsp.
green pepper, diced 11 oz. 2  cups
yellow onion, diced 11 oz. 2  cups
garlic, peeled, chopped 1 oz. 3  tbsp.
dried oregano leaves 1  tbsp.
Sofrita*2. Heat oil in large sauté pan over medium-high heat. When oil starts to smoke put in all ingredients and cook until everything is translucent, stirring frequently. Set aside to cool. This may be made a day ahead. CCP: Cover and refrigerate to 40° F. or below for later use.
Weight Measure
olive oil 2  tbsp.
cooked diced chicken 1 lb.
tomato, diced 19 oz. 3  cups
sofrito sauce 15 oz. 2  cups
dried oregano leaves 2  tsp.
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

View Product
Swanson® Natural Goodness® Chicken Broth 2  cups
fresh parsley, chopped 1 oz. 1/2  cups
Hash3. In large skillet, heat butter over medium heat; add diced potatoes and sauté until they start to brown. Stir in chopped chicken and brown slightly. 4. Add tomato, Sofrita*, oregano and small amounts of the Chicken Broth, letting it reduce down each time before adding more Chicken Broth. When all ingredients are hot and mixed well, stir in parsley and set aside. CCP: Hold at 140° F. or higher for service.
Weight Measure
poached egg, hot 12  ea.
cracked black pepper, as needed
6. For each serving: Place 1 cup hash in a serving dish, top with poached egg and sprinkle with cracked black pepper. Serve immediately.

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