Chicken Chili Hash With Peppers & Cilantro

Chicken Chili Hash With Peppers & Cilantro

10

"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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Ingredients

servings 406 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

10
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

I think three stars are acceptable because if you follow the recipe exactly, your potatoes will be too hard. (I tried this several times using different potatoes.)Instead, I used left-over chick...

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.

Very good. I doubled the amount of the sauce. Very tasty easy dinner.

We really enjoyed this recipe. I used frozen diced potatoes instead of fresh. I prepared the potatoes with the onion and green pepper and then added the chicken and sauce. It was a tasty dish t...

I think three stars are acceptable because if you follow the recipe exactly, your potatoes will be too hard. (I tried this several times using different potatoes.)Instead, I used left-over chick...

My family and i adore this recipe. i used my own chicken breast because I did not have a rotissere chicken on hand. I seasoned my chicken breast with some adobo and chili powder , I cooked the...

Grilled chicken breasts and diced. Next time I'm going to use frozen diced potato. Very good,family liked it. Worth trying again.

The taste was ok. Potatoes needed longer to cook