Spicy Chipotle Breakfast Hash

This Spicy Chipotle Breakfast Hash offers the perfect balance of crispy potatoes, smoky BBQ chicken, and bold spices to spark your morning energy and satisfy your hunger. The creamy chipotle sauce adds a tangy kick that complements each bite, making it an excellent start to any day.

I first made this hash on a weekend when I wanted something hearty but with a little heat, and it quickly became our go-to breakfast. My family now expects it whenever the weekend rolls around.

Ingredients

• Russet potatoes: Four cups diced. These give the hash a wonderfully crispy texture
• Butter: Two tablespoons. Adds richness and helps with browning
• Salt: One teaspoon. Enhances all the flavors naturally
• Black pepper: One teaspoon. For a balanced peppery note
• Diced red onion: One cup. Brings sweetness and depth when cooked
• Diced red pepper: One cup. Adds vibrant color and slight sweetness
• Diced green pepper: One cup. Introduces freshness and crunch
• Paprika: One teaspoon. Adds a smoky undertone. Use smoked paprika if you can find it
• Cumin: One teaspoon. Provides earthy warmth that plays well with the chipotle
• Cayenne: Half a teaspoon. Brings heat but allows other flavors to shine
• Leftover BBQ chicken: Two cups. Boosts smokiness and makes this recipe perfect for leftovers
• Shredded cheddar cheese: One cup. Offers creamy, melty goodness that binds the dish
• Large eggs: Four. The crowning star that turns this hash into a full meal

For the Chipotle Cream

• Sour cream or crema: One cup. Creates a cool, creamy contrast
• Chipotle sauce: One tablespoon. Adjust to your spice preference
• Salt: One teaspoon. Balances the cream's flavors
• Diced scallion: One tablespoon. Adds fresh crunch and sharpness
• Fresh cilantro: Quarter cup. Brings a burst of herbaceous freshness to finish

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 325 degrees Fahrenheit to prepare for baking the eggs into the hash

Prepare the Potatoes:

Dice the russet potatoes into half-inch cubes for even cooking and the right level of crispness

Brown the Potatoes:

Heat a large oven-safe skillet over medium-high heat and melt the butter. Add the diced potatoes, season generously with salt, and let them brown without stirring for about 10 minutes until they start to crisp

Add Vegetables and Spices:

Toss in the diced red onion, red pepper, and green pepper. Season everything with additional salt and pepper. Sprinkle on paprika, cumin, and cayenne, then stir to combine all flavors evenly

Incorporate BBQ Chicken:

Add your leftover BBQ chicken to the skillet, mixing it thoroughly with the vegetable and potato mixture for smoky depth

Add Cheese and Eggs:

Make four small well-like divots in the potato hash. Place some shredded cheddar cheese in each and carefully crack an egg into each divot

Bake the Hash:

Transfer the skillet to the oven and bake for 14 to 16 minutes, or until the whites are set and yolks reach your desired doneness

Make the Chipotle Cream:

While baking, whisk together sour cream and chipotle sauce in a bowl. Season with salt and pepper, then fold in diced scallion for extra freshness

Garnish and Serve:

Remove the skillet from the oven, garnish with fresh cilantro and additional scallions if you like. Serve directly from the skillet with a dollop of chipotle cream on the side

Pin it

The smoky BBQ chicken combined with chipotle cream creates a memorable flavor pairing that I always look forward to. Once, my friends gathered for brunch, and this dish was the star—they couldn't stop raving about the smoky spice and comforting eggs nestled on top.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to maintain crispiness or briefly in the microwave if you’re in a rush. You can freeze individual portions wrapped tightly for up to one month. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you do not have leftover BBQ chicken, grilled or roasted chicken breast works wonderfully for the smokiness. For a vegetarian version, substitute with black beans or smoked tofu. Use Greek yogurt as a lighter alternative to sour cream in the chipotle sauce but add less chipotle as the tang is stronger. Any sharp cheddar or melting cheese will do if you can’t find cheddar.

Serving Suggestions

Pair the hash with warm corn tortillas or crusty bread to soak up the chipotle cream. A fresh side salad or sliced avocado adds brightness and balances the spices. For a heartier brunch, serve alongside fresh fruit or a chilled glass of orange juice.

Frequently Asked Questions

→ What potatoes work best in this hash?

Russet potatoes are ideal for achieving a crispy exterior and fluffy interior when cooked in the skillet.

→ Can I use fresh chicken instead of leftovers?

Yes, cooked shredded chicken works well if added towards the end of cooking to incorporate flavor without drying out.

→ How can I adjust the spice level of the chipotle cream?

You can reduce or increase the chipotle sauce according to your taste preference for milder or spicier cream.

→ Is it necessary to bake the hash after adding eggs and cheese?

Baking allows the eggs to cook evenly and the cheese to melt, binding the ingredients nicely.

→ What other toppings complement this dish?

Fresh tomatoes, pico de gallo, extra scallions, and cilantro brighten and balance the rich and smoky flavors.

→ Can this be cooked on the stovetop only?

While the stovetop browns the potatoes and sauté vegetables, baking helps cook the eggs evenly; alternatively, cover the pan on low heat to finish eggs.