Chile Chicken Potato 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.
- 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.
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