---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BBQ Chicken and Andouille Hash with Poached E
  Categories: Meat/poul, Emeril, Ethnic, Am/la
       Yield: 4 servings
  
       6 oz Chicken breast
     1/4 c  Prepared BBQ sauce
            Salt and pepper
       2 tb Olive oil
       2 c  Cooked potatoes; 1/2″ dice
     1/4 c  Onions; diced small
       2 tb Shallots; minced
       1 c  Andouille sausage (8oz)
            ;chopped
       1 tb Garlic; minced
 
 -----------------------POACHED EGGS-----------------------
       4    Eggs
       3 tb Green onions; sliced
            Sauce Picante (recipe sep)
  
   Heat the grill or broiler.  Season the chicken with
   salt and pepper. Brush the BBQ Sauce on the chicken,
   coating the breast completely.  Place the chciken on
   the hot grill or broiler and cook for 5-6 minutes on
   each side. Set aside and cool.
   For hash:  In a saute pan heat the oil.  Add the
   potatoes and sate. shaking the pan occasionally,
   , for 2 minutes.  Add the onions, shallots, and
   andouille sausage and stir fry for 1 minute.  Small
   dice the BBQ chicken  and add to the andouille mixture
   and saute 1 minute.  Add the garlic and season with
   salt and pepper, stir occasionally for 4 minutes.
   For poached eggs:  Bring 3 cups of water to a boil
   with 1/2 teaspoon white vinegar and 1/2 teaspoon salt
   in a small saucepan over high heat.  Crack and egg
   into a cup and slide the egg gently into the water.
   Crack another egg into cup and when water returns to a
   boil, reduce heat to low and simmer until eggs are
   set, about 2-2 1/2 minutes.  Drain on paper towels. To
   assen\mble: Spoon a small amount of picante sauce in
   the center of plate,  Place 3/4 c of the hash on
   sauce.  Top with poached egg and garnish with shaved
   green onions.
   
   Source: Essence of Emeril, #2280, TVFN
   Formatted by Lisa Crawford, 4/27/96
  
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