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Chicken Chili Hash With Peppers & Cilantro

Chicken Chili Hash With Peppers & Cilantro

USA WEEKEND columnist Pam Anderson

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion, bell pepper, and chicken. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer chicken mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
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Reviews

Tesian
7
8/10/2009

This is a great reciepe! I tweaked a little of course like everyone does. Rather than use Idaho potatoes, which don't get me wrong I live in ID and love my potatoes, I used yukon gold potatoes about five good sized baseball size ones. I find that these potatoes aren't ase dense and cook a lot quicker than ID potatoes and they really nummy. Secondly I reversed the cooking methods. I cook the potatoes first and then put them on foil or pan and set them aside I don't even cover them either just let them absorb their residual heat and cook a little more to get them soft. Then I will cook the peppers, onions, chicken, and I add 2 minced cloves of garlic and cook that all up unitl the onions and peppers get tender. I throw the potatoes back into the party and cook about 5 mins longer and then stir in the sauce and follow the rest of the reciepe. As my great southern Great grand dad would say "Wooo Weee that some good cookin!" I tried it a second time because the chicken I got by accident was a 3 pounder but didn't have another bell pepper so I subsituted a few jalapeno nacho slices and added them into the pan 5 mins before the sauce and it still came out awesome with a little more heat which my husband and I love our heat. Thanks for a great hash receipe. Next I will be trying the sister recipe Salmon Hash with potatoes and dill.

PRAIRIEMOMMY
7
11/30/2008

This was a great recipe with only a few changes needed. I did in fact have to cook the potatoes longer than the recipe stated. To the seasoning mixture, I added garlic powder, paprika and oregano. And when I added the seasoning and chicken mixtures back in with the potatoes, I also tossed in a small can of kidney beans. Then I scrambled up some eggs to serve on top. We had it for supper tonight and the best part was that everyone in my large family found something in it to like! We will definitely make it again!

bercher
3
3/11/2010

This is a good recipe, used red peppers and tossed in a few jalapenos, might toss a few more in next time. The potatoes do take a little longer to cook. We will make it again.