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    Home > Breakfast > Southwestern Jalapeno Chile Potato Chicken Hash

    Southwestern Jalapeno Chile Potato Chicken Hash

    Published: Aug 27, 2021 · Modified: Sep 14, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Using leftover rotisserie chicken makes this chicken hash recipe an easy hearty breakfast. Adding jalapeno peppers and bell pepper creates a lively and flavorful Southwestern breakfast recipe. Finished with a fried egg and a shake of hot sauce = perfection.

    Chicken hash topped with a fried egg and a dash of hot sauce.

    This recipe was first published October of 2013, and republished August 2021 with step by step instructions and photos.

    Got some left over rotisserie chicken? And how about that extra baked potato that didn’t get devoured for dinner? Here’s what to make with those scrumptious leftovers, enjoy some chicken with eggs.

    Bring it to the breakfast table with this incredible Chile Potato Chicken Hash. With just a little chopping and dicing, this Southwestern breakfast comes together easily.

    And it’s one of the tastiest meals you can wake up to. And easy when using leftovers.

    What Is Hash?

    Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. Or a great way to use up any odds and ends from the fridge. Hash is usually pan fried with finely chopped meat, potatoes and vegetables. Hash makes a hearty and satisfying main course for breakfast or even lunch.

    Chicken Hash

    Hash isn’t just reserved for corned beef after all. Lighten things up by using leftover rotisserie chicken. Or even a leftover chicken breast will work great here.

    And grab that cast iron skillet and make this after Thanksgiving using left over turkey.

    Let’s take a look.

    Step by Step, How to Make Chicken Hash

    Melting butter to make chicken hash
    Ingredients and Step 1

    Ingredients you’ll need:

    • Fat: Butter and olive oil
    • Chopped Cooked Chicken: Leftover meat from a rotisserie chicken works great for this recipe. Chopped cooked chicken breast is another option.
    • Bell Pepper: I like orange bell pepper for this chicken hash recipe, simply because of the color. Any color of bell pepper will work.
    • Onion: Sweet onion or yellow onion. Chopped.
    • Jalapeno Pepper: A good substitute here would be a poblano pepper
    • Cooked Potatoes: Cut into bite sized pieces. A left over baked potato works well here. If using fresh potatoes, boil bite sized pieces until they’re just starting to turn tender. You don’t want them to fall apart when you add them to the hash to fry.
    • Seasonings: Salt, pepper and garlic.

    Step 1: Heat a skillet over medium high heat. When the skillet is hot, add the butter and the olive oil. When the bubbles from the sizzling butter subside, continue to step 2.

    Sauteeing bell pepper, onion and jalapeno peppers in oil and butter
    Step 2

    Step 2: Add the chopped bell pepper, onion, jalapeno pepper and thyme. Saute, stirring frequently until tender, about 5 – 7 minutes. Add salt and pepper, stir well. Then add garlic and cook until fragrant. About 1 minute.

    Adding potatoes to vegetables to make chicken hash
    Step 3

    Step 3: Add the cooked potatoes.

    Adding chicken to vegetables and potatoes to make chicken hash
    Step 4

    Step 4: Add chopped cooked chicken to the vegetable mixture.

    Cooking chicken potato hash in a skillet
    Step 5

    Step 5: Lower the heat to medium low and gently stir, cooking for about 5 minutes, or until the potatoes and chicken are hot and ingredients are well mixed.

    frying an egg stovetop
    Step 6

    Step 6: Fry egg(s) to desired doneness. Scoop some of the hash onto a plate and top with a fried egg. Dig in.

    Why Do You Mix Butter and Oil To Fry?

    A trick I learned in Culinary School, is to combine both oil and butter when sauteeing about anything. Doing so basically adds a butter flavor without all of the saturated fat if using butter alone.

    It’s also thought that combining the two will raise the smoke point and keep the butter from burning. Adding oil with butter will spread out the milk solids, but they are still present and will burn if you’re not careful. I like this article from Fine Cooking that does an excellent job of explaining the theory.

    The final answer is combining oil and butter is primarily for flavor reasons.

    Recipe for Chicken Chile Potato Hash

    Chicken potato hash topped with a fried egg and drizzled with hot sauce.

    Take that common potato hash to the next level. What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a 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 and a delicious chicken with eggs breakfast.

    I hope you give this Southwestern themed chicken potato hash recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite Southwestern hash recipe, let me know, I’d love to give it a try.

    More Mexican Breakfast Recipes

    • Baked Avocado and Scrambled Egg Breakfast Burritos, Fresh avocado snuggled up with scrambled eggs and a “just right spicy” green chile gravy. An impressive baked breakfast burrito perfect for a weekend breakfast.
    • Mexican Baked Eggs in Tomato Sauce, Mexican Style. Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat.
    • Hatch Green Chile Quiche with Bacon, With a flaky homemade pie crust, half and half, eggs, and just right spicy with green chile peppers, this is an easy breakfast quiche recipe that is most certainly a crowd pleaser.

    And if you’re looking for more breakfast and brunch recipe ideas, don’t miss my Breakfast Category. You’ll find lots of irresistible recipes. Including the most popular breakfast recipe on my site for Hatch Green Chili Smothered Breakfast Burritos.

    Southwest Chile Potato Chicken Hash

    Chile Chicken Potato Hash is a lively and flavorful Southwestern Breakfast recipe. Jalapeno pepper and potato join forces to bring rotisserie chicken to the breakfast table. Topped with a fried egg and you’ve got some heavenly hash.
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Southwestern
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 328kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons olive oil
    • 1 Tablespoon butter
    • 1/2 cup bell pepper orange or red, chopped
    • 1 small onion chopped
    • 2 jalapeños stemmed and minced, veins and seeds removed
    • 1 clove garlic minced
    • 1/2 teaspoon thyme fresh, 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
    Prevent your screen from going dark

    Instructions

    • Heat a skillet over medium high heat. When the skillet is hot add butter and olive oil.
    • Once the oil and butter are hot and bubbles subside from the sizzling butter, add the bell 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. Add chopped garlic and stir until fragrant.
    • Stir in the cooked potato and cooked 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.

    Video

    Nutrition

    Calories: 328kcal | Carbohydrates: 7g | Protein: 12g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 199mg | Sodium: 135mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1768IU | Vitamin C: 68mg | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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

    More Breakfast & Brunch Recipes

    • Easy Cheesy Mexican Omelette With Chorizo
    • Moroccan Breakfast, Swiss Chard with Fried Eggs
    • Country Potatoes with Ham
    • Breakfast Sandwich with Avocado, Bacon and Egg

    Reader Interactions

    Comments

    1. Glenn ONeill says

      August 15, 2022 at 4:58 am

      5 stars
      Wow! Great tasty and quick and easy. Followed the recipe as written.

      Reply
    2. John / Kitchen Riffs says

      September 01, 2021 at 8:46 am

      I don’t make hash nearly often enough. This looks great! Just the kind of food we like. Thanks for the inspiration!

      Reply
    3. Abbe@This is How I Cook says

      August 30, 2021 at 10:39 pm

      5 stars
      I love hash and this chicken hash sounds great. Hope Bob had a great birthday. I have no doubt he ate well!

      Reply
    4. Larry says

      August 27, 2021 at 12:26 pm

      I commented on this last time and it still looks delicious. I didn’t save it before but will this time.

      Reply
    5. Abbe@This is How I Cook says

      May 01, 2019 at 5:10 pm

      5 stars
      One word. Dinner ????

      Reply
      • Lea Ann Brown says

        May 02, 2019 at 12:02 pm

        🙂

        Reply
    6. Roz says

      October 16, 2013 at 6:26 pm

      5 stars
      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?

      Hugs,
      Roz

      Reply
      • Lea Ann says

        October 20, 2013 at 5:23 am

        Hash is not a super big deal in Colorado, but it is in my kitchen. 🙂

        Reply
    7. Vickie says

      October 11, 2013 at 10:48 am

      Love cooking like this – as you said, “What’s not to love . . .” mmm

      Reply
    8. Buttoni says

      October 08, 2013 at 7:20 am

      5 stars
      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!

      Reply
      • Lea Ann says

        October 11, 2013 at 8:53 am

        Thanks for stopping by and the comment. After being in Germany for 10 days, I’m all over that low carb “thing”. 🙂

        Reply
    9. Larry says

      October 08, 2013 at 6:15 am

      Sounds like a fine way to start the day.

      Reply
      • Lea Ann says

        October 11, 2013 at 8:54 am

        No arguement there Larry.

        Reply
    10. Abbe@This is How I Cook says

      October 07, 2013 at 8:57 pm

      I love hash of any kind. And my favorite time to eat it is for dinner! Thanks for doing the links! By the way, yours looks very worthy!

      Reply
      • Lea Ann says

        October 11, 2013 at 8:55 am

        Abbe, I agree about that dinner meal. I don’t know why that one photo didn’t show up in the links, it’s a Bobby Flay recipe and a must try.

        Reply
    11. Holly says

      October 07, 2013 at 2:53 pm

      I think hash is a great meal any time of the day. I like your added heat from the jalapenos.

      Reply
      • Lea Ann says

        October 11, 2013 at 8:59 am

        Thanks Holly!

        Reply
    12. Karen (Back Road Journal) says

      October 07, 2013 at 12:46 pm

      I could have this meal for breakfast, lunch or dinner.

      Reply
      • Lea Ann says

        October 11, 2013 at 8:59 am

        Amen Karen. 😉

        Reply
    13. Rocky Mountain Woman says

      October 07, 2013 at 8:16 am

      Love the jalapeno addition! I may try that with traditional hash – after I try this recipe!

      Reply
      • Lea Ann says

        October 11, 2013 at 9:00 am

        Thanks RMW

        Reply
    14. Jenn says

      October 07, 2013 at 6:29 am

      YUM!! This is my kind of breakfast… love that you added jalapeno in the hash!!!

      Reply
      • Lea Ann says

        October 11, 2013 at 9:01 am

        Thanks Jenn. You must give this one a try and come up with one of your special sauce recipes to make it perfect.

        Reply
    15. Sam @ My Carolina Kitchen says

      October 07, 2013 at 4:52 am

      Great breakfast idea Lea Ann. I have never been the fan of corned beef hash my husband is, but this sounds like a fabulous compromise for us.
      Sam

      Reply
      • Lea Ann says

        October 11, 2013 at 9:03 am

        Thanks Sam. It took me awhile to warm up to corned beef hash also.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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