1/2 cup chopped celery and leaves 2 tablespoons vegetable oil 1 cup diced, cooked potato 2 cups diced, cooked chicken About 1/2 cup chicken gravy 1/8 teaspoon thyme 4 eggs Salt and pepper to taste Paprika and chopped parsley
Cook celery in vegetable oil until tender. Mix in next 4 ingredients. Make 4 depressions in hash, drop in eggs. Season with salt and pepper. Cover, cook over medium-low heat until eggs are set, about 10 minutes. Garnish with paprika and parsley. 4 servings.
