This green chile and chicken hash is actually a versatile dish. You can serve this not only for breakfast, but also for brunch, lunch, and even dinner.
The perfect side dish for this is crusty bread and roasted or steamed vegetables. Or you can serve this as your side dish. However you want to eat this, I am pretty sure you will enjoy this.
Our friend over at Bake At 350 has this to say about this recipe:
“Anyway, I think of hash as potatoes and meat, preferably topped with a fried egg.”
That’s how I understood hash too actually. Anyway, this has has a lot of flavors going on in here. If you are a fan of strong flavors like my husband, you will surely appreciate this.
If you don’t want a super strong flavored dish, you can always adjust the recipe based on your preferences. There’s nothing wrong with experimenting with a few spices! Enjoy this recipe! And oh. Thank you, Bake At 350 for this!
Ingredients
2 Tyson bone-in chicken breasts
Bertolli olive oil
kosher salt
McCormick freshly ground pepper
2 & 1/2 TBSP Land O Lakes salted butter, divided
1 green bell pepper, chopped
1 white onion, chopped
2 medium-large russet potatoes, baked and cooled
4 ounce can Old El Paso diced green chiles
3/4 tsp. McCormick smoked paprika
1/2 tsp McCormick chile powder
4 large Eggland’s eggs
THAT Green Sauce for serving
Instructions
Preheat oven to 350. Rub with chicken with a bit of olive oil and sprinkle with salt and pepper. Place on a foil-lined baking sheet and bake until cooked through, about 35-40 minutes. Set aside to cool. Once the chicken has cooled, remove from the bone and cut into chunks; set aside.
In a large skillet, heat olive oil with a tablespoon of butter. Add the chopped bell pepper and onion, season with a bit of salt and pepper, and cook over medium-high heat until the onions are translucent and the peppers are softened, about 5-8 minutes.
Meanwhile, roughly chop the cooled potatoes. Add to the pepper and onion mixture along with the diced chiles, paprika, chile powder, 1 teaspoon salt, pepper, 1 tablespoon butter and reserved chicken.
Add 1/2 tablespoon butter to a pan. Fry 4 eggs, seasoning with salt and pepper.
Divide the hash among the four shallow bowls; top with THAT Green Sauce and a fried egg.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you don’t have access to THAT Green Sauce, try mixing a little green salsa with sour cream.
Thanks again to Bake At 350 for this amazing recipe.
