Chicken Breakfast Hash – Easy McDonald’s Copycat

This homemade McDonald’s Chicken Breakfast Hash copycat is crispy, savory, and honestly just a solid fix when you’re tired and want real food without overthinking it. It’s quick, budget-friendly, and hits that fried-potato-comfort sweet spot with barely any effort.

Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: Crispy, spicy, cheesy, cozy
• Great for: Lazy brunch, weeknight dinners, emotional snacks

Why I Like This Recipe

I didn’t set out to make a whole thing. Just ended up with leftover chicken, one sad potato, and vibes. It came together fast, filled me up, and honestly? Way better than I expected. I’ve made it three times now. Not tired of it yet.

Ingredients

For the skillet hash:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 cup green bell pepper, chopped fine
• ¾ cup onion, chopped
• 2 jalapeños, stemmed + minced (seed if you’re scared)
• 2 garlic cloves, minced
• ½ tsp fresh thyme (or dry if that’s what’s around)
• Salt & black pepper
• 1 large baked potato, peeled + diced (about 2 ½ cups)
• 2 cups cooked chicken, chopped or shredded

For the egg finish:

• 4 large eggs
• Grated Parmigiano-Reggiano (or honestly, whatever cheese you like)

How To Make Chicken Breakfast Hash

1. Melt the butter + oil: Get a big skillet going over medium heat. Butter and oil go in — both. Toss in your peppers, onions, jalapeños, garlic, thyme, and a pinch of salt + pepper. Cook till everything’s soft and smells amazing, about 7-ish minutes.
2. Add potato + chicken: Now dump in your diced potato and cooked chicken. Spread it out with a spatula and press it down a little. Let the bottom crisp — don’t mess with it. Flip after 5 mins or so, then crisp the other side another 3–5 mins.
3. Make the egg wells: Scoop out four little holes in the hash and crack an egg into each. Salt + pepper the tops. Cover with a lid or foil and cook till the whites set but yolks still jiggle — about 4 mins.
4. Add cheese + serve: Turn the heat off. Sprinkle cheese over everything and let it melt. Eat it right from the pan if that’s the vibe.

Tips for Success

• Don’t rush the crisp — let it sit still. That’s how you get the good crust.
• Press the hash down with a spatula for max browning.
• Foil works fine if you don’t have a lid.
• If your eggs are cooking uneven, rotate the pan once mid-way.
• Use rotisserie chicken if you’re not tryna cook meat from scratch.

Storage and Reheating

• Fridge: Keeps for about 3 days in a sealed container. Let it cool first.
• Freezer: Meh. It works if you skip the eggs. Freeze the base hash, then add fresh eggs later.
• Reheat: Skillet with a little oil is best — brings back the crisp. Microwave works too, just not as crispy.

Frequently Asked Questions

• Can I use sweet potatoes instead?
  Yup! A little sweeter, but still good. Just dice ’em small.
• What if I don’t eat spicy stuff?
  Leave out the jalapeños or use bell peppers instead.
• Can I cook the eggs separately?
  Sure, fry or poach them on the side if you want more control.
• Do I have to peel the potato?
  Nah. If the skin’s clean and you like texture, leave it on.
• Is it still good without cheese?
  Honestly yeah — but it does slap harder with it.

Common Mistakes and How to Dodge Them

• Undercooked potatoes: If they’re raw going in, they’ll take longer. Pre-baked is faster. Leftovers = best bet.
• Overcrowding the pan: Too much stuff = steaming, not crisping. Use a big skillet or do two batches.
• Stirring too often: Let the bottom brown. Don’t touch it. Resist.
• Broken yolks while cracking eggs: Crack into a bowl first, then pour gently into the well.
• Overcooking eggs: Cover loosely and don’t walk away. Check after 3 mins. The second the whites set, kill the heat.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Total Fat: 34g
• Saturated Fat: 10g
• Cholesterol: 225mg
• Sodium: 580mg
• Potassium: 750mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 28g

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