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.
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.
Bring it to the breakfast table with this incredible Chile Chicken Potato Hash. With just a little chopping and dicing breakfast comes together easily.
Hash 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. Or a great way to use up any odds and ends from the fridge.
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.
This is when I officially fell in love with this dish developed to use up leftover potato and meat.
Recipe for Chile Chicken Potato Hash
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 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.
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.
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.
- 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
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.
Jalapeno Chile Chicken and Potato Hash …It’s What’s for Dinner.