This savory one-pan hash combines crispy potatoes, juicy chicken, and runny eggs with sautéed vegetables and warm spices. Great for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked, shredded chicken
2 Yukon gold potatoes, diced
1 small onion, diced
1 bell pepper, chopped
2 garlic cloves, minced
1 tsp paprika
½ tsp cumin
Salt and black pepper to taste
1½ tbsp olive oil or butter
4 eggs
Chopped parsley or green onion, for garnish
Optional: avocado, shredded cheese, hot sauce
Instructions
-
Dice and parboil potatoes in salted water for 5–7 minutes. Drain thoroughly.
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Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened.
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Stir in garlic, paprika, and cumin. Cook 30 seconds.
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Add potatoes in a single layer. Cook undisturbed 4–5 minutes, then flip and cook another 3–4 minutes.
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Stir in chicken and heat through. Season with salt and pepper.
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Make 4 wells and crack in eggs. Cover and cook 4–6 minutes until eggs are set.
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Garnish with parsley or green onions. Serve hot.