Spicy Chipotle Breakfast Hash (Printer-Friendly)
Hearty hash with crispy potatoes, smokey chipotle cream, peppers, chicken, and melted cheese for a flavorful start.
# The Ingredients You'll Need:
→ Hash
01 -
4 cups diced russet potatoes
02 -
2 tablespoons butter
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 cup diced red onion
06 -
1 cup diced red bell pepper
07 -
1 cup diced green bell pepper
08 -
1 teaspoon paprika
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon cayenne pepper
11 -
2 cups shredded leftover BBQ chicken
12 -
1 cup shredded cheddar cheese
13 -
4 large eggs
→ Chipotle Cream
14 -
1 cup sour cream
15 -
1 tablespoon chipotle sauce
16 -
1 teaspoon salt
17 -
1 tablespoon diced scallion
18 -
1/4 cup fresh cilantro, chopped
# Step-by-Step Instructions:
01 -
Set the oven temperature to 325°F.
02 -
Dice the russet potatoes into 1/2-inch cubes.
03 -
Heat a large oven-safe skillet over medium-high heat and add the butter. Add the diced potatoes, season with salt, and cook until starting to crisp, approximately 10 minutes.
04 -
Incorporate the red onion and both bell peppers into the skillet. Season with salt, black pepper, paprika, cumin, and cayenne. Stir to combine evenly.
05 -
Mix the shredded leftover BBQ chicken into the vegetable and potato mixture thoroughly.
06 -
Create four indentations in the hash. Place cheddar cheese in each indentation, then crack one egg into each.
07 -
Transfer the skillet to the preheated oven and bake for 14 to 16 minutes until eggs are cooked to desired doneness.
08 -
Whisk together sour cream and chipotle sauce. Season with salt and stir in diced scallions.
09 -
Sprinkle fresh chopped cilantro over the skillet and serve warm with chipotle cream.
# Extra Tips:
01 -
Serve warm with additional chipotle cream to enhance spiciness.