Chicken Hash topped with Fried Egg  Serves 6   1 whole
rotisserie chicken, shredded and chopped into bite sized pieces
2 beets, boiled until tender, peeled, and cubed  2 large russet
potatoes, boiled until tender and cubed  2 carrots, peeled and
cubed  1 onion, finely chopped  6 large eggs  3 tablespoons
olive oil  1/2 teaspoon salt  1/4 teaspoon pepper  herbs to
garnish   Heat 2 tablespoons olive oil in a large skillet over
medium heat, saute carrots and onions until softened, about 5-6
minutes. Then add in chicken, beets, potatoes, salt and pepper
and continue to cook until golden and crispy on the edges.
Divide hash mixture onto 6 dishes.  In a small skillet, heat
remaining tablespoon of olive oil over medium heat, fry eggs one
by one and set onto hash mixture.  *Rotisserie chicken can be
found in prepared foods section of grocery store.