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Chicken Meatball Hash

Chicken Meatball Hash

Chicken Meatball Hash

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  40 mins  |   Total time: 45 mins


What You Need

  • 1 TBSP avocado oil
  • 1 TBSP butter
  • 1 lb celeriac (celery root), peeled and cubed
  • 8 oz. onion, chopped
  • 1 lb. chicken meatballs (quartered) (I used these)
  • 8 oz. asparagus, cut into 1” pieces
  • ½ oz. fresh chives, finely chopped
  • ¼ cup heavy cream
  • 8 eggs


What You Do

  1. Heat the avocado oil and butter in a large skillet over low heat, add the cubed celeriac and onion, cover and cook, stirring occasionally, until celeriac is softened – about 20 minutes.
  2. Remove the lid and continue to sauté until the celeriac becomes golden brown – about 10 minutes.
  3. Add the quartered meatballs, asparagus pieces, and finely chopped chives.
  4. Stir well and continue sautéing until asparagus is tender crisp and still bright green.
  5. Stir in the heavy cream and stir for an extra minute.
  6. Turn off the heat but leave in the pan and cover while you fry or poach the eggs.
  7. Spoon the hash onto serving dishes and top with 2 fried or poached eggs.


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