Go Back
Start your day on a flavorful note with this delightful Hatch Chili Chicken Breakfast Hash. This recipe combines tender chicken, roasted Hatch green chilies, and perfectly cooked potatoes, creating a satisfying meal that is not only delicious but also packed with nutrition. Ideal for busy mornings or leisurely brunches, this breakfast hash is quick to prepare and offers a delightful twist to your morning routine.

Hatch Chili Chicken Breakfast Hash

Kickstart your morning with a delicious Hatch Chili Chicken Breakfast Hash that brings together tender chicken, roasted Hatch green chilies, and crispy potatoes for a fulfilling meal. Perfect for busy mornings or leisurely brunches, this dish is quick to prepare and packed with nutrition. Experience the warmth of spices like smoked paprika and cumin, topped with fresh herbs for a delightful twist. Fuel your day with a satisfying breakfast that’s easy to make and hard to resist!
Print Recipe Pin Recipe

Ingredients
  

2 cups diced cooked chicken (you can use rotisserie chicken for convenience)

1 cup Hatch green chilies, roasted and peeled (fresh or canned)

1 medium onion, diced

2 cloves garlic, minced

3 medium potatoes, diced into small cubes (you can use Yukon Gold or red potatoes)

4 large eggs

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil or avocado oil

Fresh cilantro, chopped (for garnish)

Crumbled feta cheese (optional, for serving)

Instructions
 

Prepare the Potatoes: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook, stirring occasionally, for about 10-15 minutes or until the potatoes are golden brown and fork-tender.

    Add Aromatics: Once the potatoes are cooked, push them to one side of the skillet. Add the remaining tablespoon of oil, then add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

      Incorporate Chicken and Chilies: Add the cooked chicken, roasted Hatch green chilies, smoked paprika, and cumin to the skillet. Mix everything together, allowing it to cook for an additional 5 minutes until heated through. Taste and adjust seasoning if necessary.

        Cook the Eggs: Create four small wells in the mixture. Crack an egg into each well. Cover the skillet with a lid and cook on low heat for about 5-7 minutes or until the egg whites are set but the yolks remain slightly runny (or cook longer if you prefer firm yolks).

          Finishing Touches: Remove the skillet from heat. Garnish with freshly chopped cilantro and crumbled feta cheese if desired.

            Serve: Serve warm directly from the skillet with crusty bread or tortillas on the side, for a delightful breakfast experience!

              Prep Time: 15 min | Total Time: 40 min | Servings: 4