Chicken and Eggs Hash, Southwestern Style
Chicken and Eggs Hash, Southwestern Style is a vibrant breakfast dish that marries the bold flavors of the Southwest with hearty ingredients. Featuring tender rotisserie chicken, spicy jalapeños, and perfectly cooked potatoes, this one-pan meal is not only quick to prepare but also incredibly satisfying. Topped with a fried egg, it’s perfect for brunch or any time you crave comfort food.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Frying
- Cuisine: Southwestern
Ingredients
Scale
- 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, chopped)
- 2 large eggs
Instructions
- Heat olive oil and butter in a skillet over medium-high heat.
- Sauté bell pepper, onion, jalapeños, and thyme until soft and browned.
- Add garlic and cook until fragrant.
- Stir in cubed potato and chopped chicken; cook until starting to brown.
- In a separate skillet, fry eggs to your preference (we recommend over easy).
- Serve the hash topped with a fried egg and optional hot sauce.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 210mg