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Using leftover rotisserie chicken makes this chicken hash recipe an easy hearty breakfast. Adding jalapeno peppers and bell pepper creates a lively and flavorful Southwestern breakfast recipe. Finished with a fried egg and a shake of hot sauce = perfection.
This recipe was first published October of 2013, and republished August 2021 with step by step instructions and photos.
Got some left over rotisserie chicken? And how about that extra baked potato that didn’t get devoured for dinner? Here’s what to make with those scrumptious leftovers, enjoy some chicken with eggs.
Bring it to the breakfast table with this incredible Chile Potato Chicken Hash. With just a little chopping and dicing, this Southwestern breakfast comes together easily.
And it’s one of the tastiest meals you can wake up to. And easy when using leftovers.
What Is Hash?
Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. Or a great way to use up any odds and ends from the fridge. Hash is usually pan fried with finely chopped meat, potatoes and vegetables. Hash makes a hearty and satisfying main course for breakfast or even lunch.
Hash isn’t just reserved for corned beef after all. Lighten things up by using leftover rotisserie chicken. Or even a leftover chicken breast will work great here.
And grab that cast iron skillet and make this after Thanksgiving using left over turkey.
Let’s take a look.
Step by Step, How to Make Chicken Hash
Ingredients you’ll need:
- Fat: Butter and olive oil
- Chopped Cooked Chicken: Leftover meat from a rotisserie chicken works great for this recipe. Chopped cooked chicken breast is another option.
- Bell Pepper: I like orange bell pepper for this chicken hash recipe, simply because of the color. Any color of bell pepper will work.
- Onion: Sweet onion or yellow onion. Chopped.
- Jalapeno Pepper: A good substitute here would be a poblano pepper
- Cooked Potatoes: Cut into bite sized pieces. A left over baked potato works well here. If using fresh potatoes, boil bite sized pieces until they’re just starting to turn tender. You don’t want them to fall apart when you add them to the hash to fry.
- Seasonings: Salt, pepper and garlic.
Step 1: Heat a skillet over medium high heat. When the skillet is hot, add the butter and the olive oil. When the bubbles from the sizzling butter subside, continue to step 2.
Step 2: Add the chopped bell pepper, onion, jalapeno pepper and thyme. Saute, stirring frequently until tender, about 5 – 7 minutes. Add salt and pepper, stir well. Then add garlic and cook until fragrant. About 1 minute.
Step 3: Add the cooked potatoes.
Step 4: Add chopped cooked chicken to the vegetable mixture.
Step 5: Lower the heat to medium low and gently stir, cooking for about 5 minutes, or until the potatoes and chicken are hot and ingredients are well mixed.
Step 6: Fry egg(s) to desired doneness. Scoop some of the hash onto a plate and top with a fried egg. Dig in.
Why Do You Mix Butter and Oil To Fry?
A trick I learned in Culinary School, is to combine both oil and butter when sauteeing about anything. Doing so basically adds a butter flavor without all of the saturated fat if using butter alone.
It’s also thought that combining the two will raise the smoke point and keep the butter from burning. Adding oil with butter will spread out the milk solids, but they are still present and will burn if you’re not careful. I like this article from Fine Cooking that does an excellent job of explaining the theory.
The final answer is combining oil and butter is primarily for flavor reasons.
Recipe for Chicken Chile Potato Hash
Take that common potato hash to the next level. What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a runny egg.
This idea came from the necessity to use up the rest of that rotisserie chicken I used for my BBQ Chicken Pizza and some bell and jalapeno peppers from my garden. A dash of hot sauce topped this off with delicious excitement and a delicious chicken with eggs breakfast.
I hope you give this Southwestern themed chicken potato hash recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Southwestern hash recipe, let me know, I’d love to give it a try.
More Mexican Breakfast Recipes
- Baked Avocado and Scrambled Egg Breakfast Burritos, Fresh avocado snuggled up with scrambled eggs and a “just right spicy” green chile gravy. An impressive baked breakfast burrito perfect for a weekend breakfast.
- Mexican Baked Eggs in Tomato Sauce, Mexican Style. Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat.
- Hatch Green Chile Quiche with Bacon, With a flaky homemade pie crust, half and half, eggs, and just right spicy with green chile peppers, this is an easy breakfast quiche recipe that is most certainly a crowd pleaser.
And if you’re looking for more breakfast and brunch recipe ideas, don’t miss my Breakfast Category. You’ll find lots of irresistible recipes. Including the most popular breakfast recipe on my site for Hatch Green Chili Smothered Breakfast Burritos.
Southwest Chile Potato 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.
5 from 5 votes
Print Pin Rate
Course: Breakfast Recipes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Lea Ann Brown
- 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
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.
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
Jalapeno Chile Potato and Chicken Hash …It’s What’s for Dinner.