3 tablespoons vegetable oil
1 pound waxy yellow potatoes (like Yukon Golds), cut into 1/2-inch dice
1/2 a red onion, sliced thin
1 1/2 tablespoons minced fresh rosemary
3/4 cup Red Duck Smoked Applewood Molasses BBQ Sauce
1/2 cup (or more, as needed) chicken broth or water
A few dashes Worcestershire sauce
2 cups diced cooked chicken
Salt and pepper to taste
Eggs, so you can #putaneggonit

Heat up the oil in a large skillet over medium-high heat. Add the potatoes and cook, undisturbed for at least 3 minutes or so, until golden on the outside, about 6-7 minutes total.

Add the onion and rosemary and cook, stirring occasionally, for 4-5 minutes, until onions are soft. Add the Red Duck Smoked Applewood Molasses BBQ Sauce, 1/2 cup of the broth or water, and the Worcestershire sauce. Cover, lower heat to medium and cook for 15 minutes or so, stirring occasionally, until potatoes are fully cooked through and most of the liquid is absorbed. 

Stir in the chicken, until just heated through. Season hash to taste with salt and pepper, and serve immediately with fried or poached eggs on top. Serves 4.