Chicken Chile Hash

Chicken and Chile Hash

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:

5.0 from 2 reviews
Chicken and Jalapeño Hash
Serves: 2
  • 2 T. olive oil
  • 1 T. butter
  • ½ cup bell pepper, chopped
  • 1 small onion, chopped
  • 2 jalapeños, stemmed and minced, veins and seeds removed
  • 1 garlic clove, minced
  • ½ 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
  1. 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.
  2. 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.
  3. Plate the hash, top with an egg and shake on your favorite hot sauce.

Chicken and Chile Hash…It’s What’s for Dinner.


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  1. says

    This sounds delish! I can even low-carb this for my eating regimen by subbing in rutabaga or turnip for the potatoes. I look forward to trying this out!

  2. says

    Hash is a super big deal here in SC; we just LOVE IT! And now that I’ve seen your version with that heavenly, golden egg yolk about to burst all over the hash, I’m ready to dash out to a 24-hour diner to get my fix and it’s 8:30 at NIGHT, for Pete’s sake! Why do you tempt me so Lea Ann?


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