- 1 large baking potato (3/4 pound), peeled and cut into 1/2-inch dice
- 1 tablespoon extra-virgin olive oil
- 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
- Freshly ground pepper
- 2 slices of meaty bacon (2 ounces), cut into 1/4-inch dice
- 1 small onion, very finely chopped
- 2 light-green celery ribs, finely chopped
- 4 large eggs
- Hot sauce, for serving
- Bring a small saucepan of water to a boil. Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
- In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and add it to the skillet along with the diced bacon. Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add the cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
- Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
- Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.
A smoky Rhone valley red.