Once upon an undergrad day, I used to be able to drink three days in a row, barely feel it and still make it to 9am lecture. However, hangovers are a completely different monstrosity when you are in your late 20s. But not all is lost!
On those mornings where one eyelash is left standing and I can barely drag my body to the car for my usual hearty bowl of pho, or if I’m nursing a suffering roommate, I’ll throw everything I have in the kitchen into a pan and make a good hash instead. I’ve found a homemade hangover cure is usually better than a greasy spoon. This recipe is also fail proof for whipping up 5AM sobering food for friends (who will promising you their first born child), even if you are barely standing. Don’t forget to wash this all down with some coconut water for fresh carrot juice, followed by a good nap.
Prep time: 10 min, Total time: 30 min
- 4 bacon strips, diced
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1lb boneless chicken tenders, cubed
- 2-3 small red potatoes
- 1 cup cherry tomatoes, halved
- 1/2 cup corn
- 1/2 cup peas
- 4 eggs
- 2 tbsp fresh parsley, minced
1. In a large frying pan or cast iron skillet, cook bacon over medium heat until crisp. Remove, leaving drippings in pan, and set aside on a paper towel to drain.
2. Saute onions on medium-high heat in drippings until tender, about 5 min.
3. Add garlic stirring constantly for 1 minute. Stir in chicken, potatoes and additional olive oil.
4. Once chicken is no pink, stir in tomatoes, peas and corn. Salt and pepper to taste
5. Cover and cook for 10 min, stirring occasionally. Stir in bacon.
6. Make 4 wells in the hash. Break an egg into each. Cover and cook over medium-low heat for 5-6 min, or until eggs have set to desired consistency.
7. Top hash with fresh parsley and serve.