Chicken Chili Hash With Peppers & Cilantro

Chicken Chili Hash With Peppers & Cilantro

9

"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."

Ingredients

{{adjustedServings}} servings 406 cals
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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

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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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

9
  1. 17 Ratings

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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 oreg...

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 ...

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.