Got some left over rotisserie chicken? Here’s what to do with it…make some Chicken Chile Hash, the dish isn’t just reserved for corned beef after all. Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. I’ll never forget the first time I met corned beef hash, it came from a can at the grocery store and one bite had me wondering if canned dog food tasted better. Years later I was transformed into a fan after having a meal that was prepared from a friend’s cast iron skillet.
What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a sensual runny egg. This idea came from the necessity to use up the rest of that rotisserie chicken I used for my BBQ Chicken Pizza and some bell and jalapeno peppers from my garden. A dash of hot sauce topped this off with delicious excitement.
Wondering what other creative hash recipes I could find, I turned to Google and found some tasty ideas.
Here’s what I did for my Chicken and Chile Hash:
- 2 T . olive oil
- 1 T . butter
- 1/2 cup bell pepper chopped
- 1 small onion chopped
- 2 jalapeños stemmed and minced, veins and seeds removed
- 1 clove garlic minced
- 1/2 t . fresh thyme chopped
- Salt and pepper to taste
- 1 medium potato baked and then cubed
- 1 cup chicken cooked, white and dark meat, and chopped
- 2 large eggs
In a skillet, heat the butter and olive oil. Add the green pepper, onion, jalapeños, and thyme. Season with salt and pepper and cook over medium high heat, until soft and just starting to brown, about 7 minutes. Stir in the potato and chicken and continue to cook until just starting to brown, 3 to 5 minutes.
In a separate skillet, cook your eggs. We like them over easy so I carefully crack the eggs into melted butter and cook until whites are starting to set up, then cover until yolks are cooked just right.
Plate the hash, top with an egg and shake on your favorite hot sauce.
Chicken and Chile Hash…It’s What’s for Dinner.