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Smoked Chicken Hash and Eggs

Print Recipe
Course Breakfast, brunch, dinner
Cuisine American

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.
Keyword chicken, chicken hash, chicken hash with eggs, hash