Using leftover rotisserie chicken makes this breakfast chicken and eggs hash recipe an easy and hearty breakfast. Adding jalapeno peppers and bell pepper brings a lively and flavorful Southwestern flair. Finished with a fried egg and a shake of hot sauce = perfection. So if you’re looking for breakfast with chicken and eggs recipes, I hope you give this one a try.
Hash is such a traditional breakfast offering, as well as the Western Omelette. Check out my traditional recipe for a hearty omelette breakfast.
What You Can Expect From This Recipe
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. It makes a hearty and satisfying main course for breakfast or even lunch.
So why not try a breakfast with chicken and eggs.
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 breakfast with leftover chicken. Cue chicken hash.
Using left over chicken, whether it be chicken breast of rotisserie chicken makes this a quick fix. And my version bring a spicy note, by adding jalapeno pepper and a splash of your favorite hot sauce.
Using leftovers and with a little chopping and dicing, this Chicken Hash recipe comes together easily.
My recipe for chicken hash is simply seasoned with garlic and thyme, to let the main ingredients shine.
It’s one of the tastiest meals you can wake up to. And a great recipe if you’re looking for ideas to use chicken for breakfast.
So grab a skillet and let’s get started.
Ingredients You’ll Need
See full list of ingredients and precise measurements in the recipe card below.
- 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.
Step by Step Instructions, It’s Easy
- Step 1: Heat a skillet over medium high heat. When the skillet is hot, add the butter and the olive oil.
- Step 2: When the bubbles from the sizzling butter subside, 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.
- Step 3: Add the cooked potatoes.
- Step 4: Add chopped cooked chicken to the vegetable mixture.
- 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.
- Step 6: Fry egg(s) to desired doneness. Scoop some of the hash onto a plate and top with a fried egg. Dig in.
Questions You Might Have
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. The final answer is combining oil and butter is primarily for flavor reasons.
Yes. All of the ingredients are naturally gluten free.
Tips for Success
- Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
- If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.
Storage
Chicken hash will store very well in an airtight container in the refrigerator for up to 4 days. Use a microwave to reheat any leftovers. The 50% power feature is your best friend here, so reheat in 30 second increments. I would suggest frying eggs fresh for leftovers.
In Conclusion
What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a runny egg. Simply stated, chicken Hash is a great way to enjoy chicken and eggs for breakfast.
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 chicken and eggs breakfast recipe a try. It’s a great recipe if you’re looking for chicken breakfast ideas.
More Hearty Breakfast Recipes
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.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Chicken and Eggs Hash, Southwestern Style
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- ½ cup bell pepper orange or red, chopped
- 1 small onion chopped
- 2 jalapeños stemmed and minced, veins and seeds removed
- 1 clove garlic minced
- ½ 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
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
Notes
- Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
- If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.
Nutrition
Chicken and Eggs, It’s What’s for Breakfast
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Wow! Great tasty and quick and easy. Followed the recipe as written.
I don’t make hash nearly often enough. This looks great! Just the kind of food we like. Thanks for the inspiration!
I love hash and this chicken hash sounds great. Hope Bob had a great birthday. I have no doubt he ate well!
I commented on this last time and it still looks delicious. I didn’t save it before but will this time.
One word. Dinner ????
🙂
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
Hash is not a super big deal in Colorado, but it is in my kitchen. 🙂
Love cooking like this – as you said, “What’s not to love . . .” mmm
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!
Thanks for stopping by and the comment. After being in Germany for 10 days, I’m all over that low carb “thing”. 🙂
Sounds like a fine way to start the day.
No arguement there Larry.
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!
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.
I think hash is a great meal any time of the day. I like your added heat from the jalapenos.
Thanks Holly!
I could have this meal for breakfast, lunch or dinner.
Amen Karen. 😉
Love the jalapeno addition! I may try that with traditional hash – after I try this recipe!
Thanks RMW
YUM!! This is my kind of breakfast… love that you added jalapeno in the hash!!!
Thanks Jenn. You must give this one a try and come up with one of your special sauce recipes to make it perfect.
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
Thanks Sam. It took me awhile to warm up to corned beef hash also.