Southwestern 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.

Course Breakfast Recipes

Cuisine Southwestern

Prep Time 20

Cook Time 15

Total Time 35

Servings

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

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