Chicken Breakfast Hash Recipe

This Chicken Breakfast Hash Recipe is a hearty and rustic skillet meal, which includes leftover cooked chicken and golden diced potatoes. It’s a satisfying one-pan breakfast, ready in about 20 minutes.

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Chicken Breakfast Hash Ingredients

The Skillet Base:

• 2 tbsp Unsalted Butter & 2 tbsp Olive Oil: Using a mix of butter and oil prevents burning while providing the rich flavor needed to brown the potatoes.
• 1 cup Green Bell Pepper, chopped fine: Adds a fresh, vegetal crunch.
• 3/4 cup Onion, chopped: The aromatic foundation.
• 2 Jalapeños, minced: Adds a spicy kick. Remove the seeds if you prefer milder heat.
• 2 Garlic Cloves, minced: For savory depth.
• 1/2 tsp Fresh Thyme: Adds a subtle earthiness that pairs well with chicken and potatoes.
• Salt & Black Pepper: To taste.

The Hash & Protein:

• 1 large Baked Potato, peeled + diced (about 2 1/2 cups): Using a pre-baked potato is the secret to a fast, crispy hash. Raw potatoes take too long to cook in the skillet.
• 2 cups Cooked Chicken, chopped or shredded: A perfect use for leftover rotisserie chicken or roast chicken.

The Finish:

• 4 Large Eggs: Steamed directly in the hash.
• Grated Parmigiano-Reggiano: Or your cheese of preference, for a salty, melty finish.

How To Make Chicken Breakfast Hash

1. Sauté Aromatics: Heat a large skillet (cast iron is best) over medium heat. Add both the butter and olive oil. Once melted, toss in the green bell peppers, chopped onions, minced jalapeños, garlic, thyme, and a pinch of salt and pepper. Cook for about 7 minutes until the vegetables are soft and fragrant.
2. Crisp the Hash: Add the diced baked potato and cooked chicken to the skillet. Stir to combine with the vegetables. Crucial Step: Spread the mixture out in an even layer and press it down slightly with a spatula. Let it cook undisturbed for about 5 minutes to develop a crust on the bottom. Flip sections over and cook for another 3-5 minutes to crisp the other side.
3. Add the Eggs: Using a spoon, create four small wells (indentations) in the hash. Crack an egg into each well. Season the tops of the eggs with a little salt and pepper.
4. Steam and Melt: Cover the skillet with a lid or foil. Cook for about 4 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).
5. Serve: Remove from heat. Sprinkle the grated Parmigiano-Reggiano over everything and let it melt from the residual heat. Serve hot directly from the pan.

Recipe Tips

• The “Leftover” Advantage: This recipe relies on the potato being already cooked. If you try to use raw potatoes, they will burn on the outside before they are soft on the inside. If you don’t have a baked potato, microwave a raw one for 5-6 minutes until tender, let it cool, then peel and dice.
• Don’t Over-Stir: The key to a good hash is the crust. If you stir constantly, the potatoes will turn into mush. Press it down and let the heat do the work.
• Chicken Texture: Ensure your cooked chicken isn’t too wet (like chicken in a sauce). Dry, roasted chicken crisps up best. If using boiled chicken, pat it dry first.
• Cast Iron is King: A well-seasoned cast-iron skillet retains heat better than non-stick, creating a superior crust on the potatoes and chicken.

What To Serve With Chicken Breakfast Hash

• Hot Sauce: A splash of Tabasco or Cholula cuts through the starch.
• Butter Toast: Perfect for dipping into the runny egg yolks.
• Sliced Avocado: Adds creaminess to the spicy jalapeño hash.
• Orange Juice: The acidity balances the savory, salty meal.

How To Store Chicken Breakfast Hash

• Refrigerate: Store leftovers (without the eggs, if possible) in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet with a little oil to re-crisp the potatoes. You can microwave it, but it will be soft. Crack a fresh egg into it after reheating.

Chicken Breakfast Hash Nutrition Facts

• Calories: 410 kcal
• Carbohydrates: 28g
• Fat: 22g
• Protein: 25g
• Sugar: 3g

Nutrition information is estimated per serving.

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