I love this Smoked Chicken Hash with Eggs! I actually love hash anyway. When I was growing up my mother would make hash with leftover pot roast with potatoes and onions and add the leftover gravy in and it was absolutely delicious. It seems I make more these days with smoked sausage, smoked brisket, chicken.
As you see in this picture, adding parmesan is a great addition! A really beautiful dish, this is great for company or just for your family. Loaded with bell peppers, leftover baked potatoes, chicken, onions, fresh herbs, this is a hearty dish and would be great for inner. This is something you could make the night before, re-heat the next morning and just cook your eggs to top the hash. Add some buttered toast, and you are all set!
Smoked Chicken Hash with Eggs
I love a one-pot meal! The clean-up is easy and what’s not to love but cooking an entire meal in one pot? The blog Delish had several recipes of one-pot meals. Here’s the link for you to review: –https://www.delish.com/cooking/g1461/easy-one-pot-dinner-recipes.
Here’s my recipe for brisket hash if you want additional hash recipes: https://the2spoons.com/favorite-breakfast-hash-bowls/
Can’t wait for you to try this! Let me know what you think!
Smoked Chicken Hash and Eggs
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 cup finely chopped bell pepper or a mixture of red, green, yellow or orange
- 3/4 cup finely chopped onion
- 2 large jalapenos–stemmed, seeded and minced
- 2 garlic cloves, minced
- 1/2 tsp finely chopped thyme
- Kosher salt
- Fresh Ground Black Pepper
- 1 large baked potato, peeled and cut into 1/2 inch dice 2 1/2 cups
- 2 cups diced or shredded cooked chicken (I used smoked and it was delicious)
- Freshly grated Parmigiano-Reggiano cheese or Parmesan Cheese
Instructions
- In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
- Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.