Spicy Chipotle Breakfast Hash is quick, easy, and cheap. If you’re a sucker for some great low-effort breakfast recipes, you’ll love this delicious meal!
Ah, breakfast. The most important meal of the day – at least we think so! There’s nothing quite like a sweet or savory breakfast to kickstart your day. From Maple Meatballs Mac and Cheese to a Sausage Egg and Cheese Bagel, there’s no shortage of different ways to enjoy this important meal! This breakfast hash recipe, for example, combines crispy potatoes, a touch of spice, BBQ chicken, eggs, and pico to create the ultimate, savory breakfast combo to keep you full all morning long. So, grab a large skillet, and let’s dive into this classic breakfast recipe!
What Is Breakfast Hash?
This Breakfast Hash recipe involves chopping up various ingredients like meat and potatoes and cooking them in a skillet. For this specific recipe, we’re using chicken. But, you can also use chorizo like in this Chorizo Hash or O’Brien Hash or pork sausage like in this Sweet and Spicy Sausage Hash. Or, if you’re a BBQ lover, this BBQ Rib Hash might do the trick. Either way, the result is a hearty breakfast filled with wholesome ingredients you can make for breakfast meal prep or as a lazy weekend brunch recipe!
Breakfast Hash Ingredients
- Russet Potatoes – You can also use sweet potatoes, red potatoes, Yukon gold potatoes, or white potatoes, depending on your personal preference.
- Butter
- Salt and Pepper
- Red Onion – Diced.
- Red Pepper – Diced.
- Green Pepper – Diced.
- Paprika
- Cumin
- Cayenne
- BBQ Chicken – Leftover pulled chicken, pork, or whatever leftover meat you have!
- Cheddar Cheese – Shredded. Pepper Jack or Monterey Jack are also great options!
- Eggs – You can also use egg whites if you prefer.
- Pico – Fresh tomatoes and scallions for topping.
For the Chipotle Cream:
- Sour Cream – You can also use crema if you have some on hand.
- Chipotle Sauce – this can be found in the Latin area of the market, adobo peppers in suace
- Salt and Pepper
- Scallion – Green part only.
- Cilantro – Few sprigs of fresh chopped is best.
How to Make Breakfast Hash
- Preheat the oven to 325 degrees F.
- Peel and dice your potatoes into 1/2″ cubes.
- Preheat a large oven-safe skillet over medium-high heat. Add butter and swirl to coat.
- Toss in the potatoes and season with salt.
- Allow the potatoes to brown in the skillet while you dice the rest of your vegetables for 10 minutes. Saute the potatoes until they are just starting to crisp.
- Toss in the onion and peppers and season with salt and pepper. Stir to combine and allow the veggies to get tender, another 5 to 7 minutes, stirring as needed (you may need to toss in another tablespoon of butter).
- Add the paprika, cumin, and cayenne and stir to coat. Allow the potatoes to really brown before removing them from the heat. Stir in the leftover chicken and mix to combine.
- With your spatula, create 4 divots in the potatoes. Working quickly, arrange the cheese in each divot, creating a little nest for each egg. Gently crack an egg into each.
- Slide into the oven and bake for 14-16 minutes until the eggs are set.
- Meanwhile, make the chipotle cream. Whisk the sour cream (or crema) with 1 tablespoon of chipotle sauce. Taste and add more if desired.
- Season with salt and pepper and whisk in the scallions.
- Garnish the skillet with fresh tomatoes, pico de gallo, scallions, and fresh snipped cilantro, if you have it on hand. Serve directly from the skillet.
Girl Carnivore Expert Tips
- Add some bell peppers or Brussels sprouts for extra veggies and fiber!
- Add some black beans for extra carbs and protein to keep you full!
- Use a cast iron skillet or oven-safe pan to cook your breakfast hash.
- Make a vegetarian hash by skipping the meat and adding extra veggies!
- Add fresh herbs for a bright flavor!
- Add some spicy jalapeno peppers for an extra kick!
Leftovers & Reheating
- Store in an airtight container in the fridge for up to 2 days.
- To reheat, turn your air fryer or oven to 350 degrees F. For the air fryer, bake for 5 minutes. For the oven, bake for 10 minutes.
What to Serve With Breakfast Hash
While this breakfast hash might leave you feeling full, you might have a little room left for a Diner-Style Ham and Cheese Omelet! If you still have leftover chicken, you might enjoy these Grilled Chicken Chilaquiles Verdes instead! Or if you have a sweet tooth, this Sweet Smoked Maple Pulled Pork French Toast is the perfect recipe for you!
Recipe FAQs
Absolutely! Double the ingredients and use a 9×13 pan after you finish sauting everything in the skillet. Pop the eggs and top and bake it just like the recipe card instructs.
If you’re not a fan of spice, leave out the paprika, cumin, and cayenne, and add any other spices you like! However, this one isn’t too spicy and perfect with the potatoes and crema. Live on the wild side.
Pull your skillet out of the oven a minute early. With all that heat, the eggs will continue to set as you garnish the dish, leaving you with perfectly runny yolks.
More hearty breakfast recipes
Recipes With Pork
Diner-Style Ham and Cheese Omelette
Dinner Recipes
Grilled Ham Steaks with Brown Sugar-Mustard Glaze
GC Original
Savory Potato Galette with Sausage and Kale
Recipes With Pork
Pork Chile Verde Omelette
Now that’s a classic breakfast hash that will satisfy your morning cravings. Whether you’re looking for a hearty and comforting meal or simply need a delicious way to start your day, this is the perfect dish. With its mouthwatering flavor and mouth-watering ingredients, this easy breakfast hash recipe will become your go-to recipe in no time.
Have you tried this one? Please rate the recipe card and take a moment to drop a comment below to help out the next reader!
Spicy Chipotle Breakfast Hash
Recommended Equipment
- skillet
Ingredients
- 4 russet potatoes large, cleaned
- 3 tbs butter
- 1 tsp salt and pepper seasoned to taste
- 1/4 red onion diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 tsp paprika
- 1/2 tsp Cumin
- 1/8 tsp Cayenne
- 1 cup BBQ chicken leftover pulled chicken or pork – whatever ya got
- 4 slices Cheddar Cheese or 2 oz shredded
- 4 eggs
- 1 tbsp pico fresh tomatoes, and scallions for topping
For the Chipotle Cream
- 1/4 cup sour cream or crema if you have some on hand
- 1 – 3 tbsp chipotle sauce
- salt and pepper
- 1 scallion green part only, diced
- cilantro Few sprigs of fresh chopped is best
Instructions
- Preheat the oven to 325 degrees.
- Peel and dice your potatoes into 1/2″ cubes.
- Preheat a large oven-safe skillet over medium high heat. Add butter and swirl to coat.
- Toss in the potatoes and season with salt.
- Allow the potatoes to brown in the skillet while you dice the rest of your vegetables, 10 minues. Saute the potatoes until they are just starting to crisp.
- Toss in the onion and peppers and season with salt and pepper. Stir to combine and allow the veggies to get tender, another 5 to 7 minutes, stirring as needed (you may need to toss in another tablespoon of butter).
- Add the paprika, cumin, and cayenne and stir to coat. Allow the potatoes to really brown before removing from heat. Stir in the leftover chicken and mix to combine.
- With your spatula, create 4 divots in the potatoes. Working quickly, arrange the cheese in each divot, creating a little nest for each egg. Gently crack an egg into each.
- Slide into the oven and bake for 14-16 minutes until eggs are set. Pro tip – I always pull my skillet out of the oven a minute early. With all that heat, the eggs will continue to set as I garnish the dish and set the plates out (but I do love a runny yolk).
- Meanwhile, make the chipotle cream. Whisk the sour cream (or crema) with 1 tablespoon of chipotle sauce. Taste and add more if desired.
- Season with salt and pepper and whisk in the scallions.
- Garnish the skillet with fresh tomatoes, pico de gallo, scallions, and fresh snipped cilantro, if you have it on hand. Serve directly from the skillet.
Video
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watch: How to make this easy breakfast recipe
Now this is one bold breakfast! Love this for a Saturday morning fix when I’m just not feeling the typical pancake or waffle routine. Cannot wait to try this!
Oh man! This looks awesome, yum!
That looks so good!
We always make hash after holidays, from the leftovers. We need to make more hash!