Chicken, Bacon & Egg Hash - cooking recipe

Ingredients

4 slices bacon, diced
1 tablespoon vegetable oil
1 onion, diced
2 cups cooked chicken, diced
1 1/2 cups potatoes (cooked and diced, or use hash browns)
1/2 cup baby peas, frozen
1/2 cup corn, frozen
1 tablespoon parsley, chopped
2 tablespoons butter
4 eggs

Preparation

In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
Stir in peas and corn, cooking for 5 minutes.
In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
Options: You can grate some parmesan or cheddar cheese over on top.