Chicken Hash with Eggs Recipe

Name: Chicken Hash with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 cup finely chopped green bell pepper; 3/4 cup finely chopped onion; 2 large jalapenosstemmed, seeded and minced; 2 garlic cloves, minced; 1/2 teaspoon finely chopped thyme; Kosher salt; Freshly ground pepper; 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups); 2 cups diced or shredded cooked chicken; 4 large eggs; Freshly grated Parmigiano-Reggiano cheese, for sprinkling

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
2 large jalapenosstemmed, seeded and minced
2 garlic cloves, minced
1/2 teaspoon finely chopped thyme
Kosher salt
Freshly ground pepper
1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
2 cups diced or shredded cooked chicken
4 large eggs
Freshly grated Parmigiano-Reggiano cheese, for sprinkling

1
In a large cast-iron skillet, melt the butter in the olive oil.
2
Add the green pepper, onion, jalapenos, garlic, thyme and a generous pinch each of salt and pepper.
3
Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes.
4
Stir in the potato and chicken and flatten the mixture with a spatula.
5
Cook over high heat until crusty on the bottom, about 5 minutes.
6
Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
7
Using the back of a spoon, make 4 depressions in the hash.
8
Carefully crack the eggs into the depressions and season with salt and pepper.
9
Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes.
10
Sprinkle the hash with grated cheese and serve right out of the skillet.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 cup finely chopped green bell pepper, 3/4 cup finely chopped onion, and more.

Yes, Chicken Hash with Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Hash with Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions