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.
2jalapeñosstemmed and minced, veins and seeds removed
1clovegarlicminced
1/2teaspoonthymefresh, chopped
Salt and pepper to taste
1mediumpotatobaked and then cubed
1cupchickencooked, white and dark meat, and chopped
2large eggs
Instructions
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.