Chicken Chili Hash With Peppers & Cilantro

Chicken Chili Hash With Peppers & Cilantro

by Ana Gautier 1 year ago
4.2 (9)
405.6 kcal
37.1 g carbs
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Description

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
  • 2 tablespoons vegetable or olive oil
  • 1 medium-large onion, cut into 1/2-inch dice
  • 1 small bell pepper (any color), cut into 1/2-inch dice
  • 1 pound Rotisserie chicken meat, pulled into bite-sized pieces
  • 1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried chili powder
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 2 tablespoons water
  • Salt and freshly ground black pepper
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 405.6 kcal
carbohydrates: 37.1 g
protein: 26.9 g
saturated fat: 3 g
cholesterol: 64.6 mg
sodium: 537.3 mg
fiber: 3.6 g
sugar: 5.3 g