Description
This vibrant Salsa Verde Chicken Breakfast Hash combines tender chicken, crispy potatoes, and sweet caramelized onions, all infused with the tangy kick of salsa verde. It’s a flavorful and satisfying meal perfect for any time of day!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 2 medium Russet or Yukon Gold potatoes, diced into ½-inch cubes
- 2 large eggs
- 1 yellow onion, diced
- 1 colorful bell pepper (red, yellow, or orange), diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil or avocado oil
- ½ cup shredded Monterey Jack cheese (optional)
- 1 handful fresh cilantro, roughly chopped
- Optional garnishes: avocado slices, sour cream or Greek yogurt, lime juice, hot sauce
Instructions
- Prep Everything First: Cook and shred the chicken if not already done. Dice the potatoes into uniform ½-inch cubes, rinse, and pat dry. Dice the onion and bell pepper, mince the garlic, and chop the cilantro. Have salsa verde, cheese, and eggs ready.
- Crisp Up the Potatoes: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes. Transfer the crispy potatoes to a plate and set aside.
- Sauté the Aromatics: Add another tablespoon of oil to the skillet and reduce the heat to medium. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Bring in the Chicken and Salsa Verde: Add the shredded chicken to the skillet with the vegetables. Pour in the salsa verde and stir to coat everything. Return the crispy potatoes to the skillet and gently combine. Cook for another 3-5 minutes to heat through.
- Cheese it Up (Optional): If using cheese, sprinkle it over the hash and cover the skillet for a minute or two until melted.
- Cook the Eggs: Fry or cook your eggs to your liking in a separate pan.
- Serve and Garnish: Divide the hash among plates, top with a cooked egg, garnish with cilantro, and add avocado, sour cream, and hot sauce as desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: For crispy potatoes, ensure they are dried well after rinsing. You can use sweet potatoes instead of regular potatoes for a different flavor. Feel free to add other vegetables like corn or black beans for extra nutrition.