Spicy Chipotle Breakfast Hash is quick, easy and cheap. Sucker for a great brunch recipe? Me too. This is absolutely perfect for a lazy weekend.
In collaboration with Idaho Potatoes.
Easy and quick chipotle breakfast hash
I love a new fresh menu every night as much as the next inspired food junkie, but every now and then, all I want to do is sink into the familiarity of family recipes and comfort food. I had some leftover pulled chicken, tossed in our families top-secret barbecue sauce that I wanted to use up.
(Read: Sit and eat right out of the container with my hands).
Since weekends are made for brunch, I got to dicing a couple of potatoes and seeing where inspiration led. Started by grabbing some meats, a smokey kielbasa, and some breakfast sausages to fry, but spotting that container of smokey pulled chicken, I tossed those back in the fridge for another day and got to work.
Like magic, Spicy Chipotle Breakfast Hash came to be.
Just a few diced potatoes, leftover chicken, spices and bits of leftover produce brought this brunch together. It probably cost $2.00 with the eggs, cheese, and potatoes combined (the cheese being the luxury there) and came together quickly.
With sautéing the potatoes and waiting for the eggs to set in the oven being the moments where I was salivating just debating nibbling on an extra slice of bacon. It was worth the wait.
Every single bite of it.
Raid the fridge and let’s whip up Spicy Chipotle Breakfast Hash.
Because this is recipe was inspired during a fridge raid, let that be your guide. When you find yourself staring into the open fridge, wondering “What the heck is there to eat?”, then this is your big chance.
You get to clean out a few leftovers before they grow legs, feet, and teeth and come looking for you. You feel good that something didn’t go to waste. And, let’s not forget the prep is already half over.
So, this recipe evolves with the variations your fridge offers. I used chicken, but truth be told beef or even fish could’ve worked too.
Why is it called breakfast “hash” anyway?
So, before you go thinking this has any connection to the ancient marijuana product of the near, middle, and far east, the term “hash” comes from… you guessed it… A French culinary term. In this case, the verb “hacher” means “to chop”. So “hash” simply refers to a chop mix of all the ingredients.
More hash recipes
You have to love hash recipes. They are quick and ever so simple to chop together and cook. You can serve them for breakfast, brunch, lunch, and even dinner. They work as a side or a main.
What’s not to love?
Here are a few of my favorites:
Spicy Chipotle Breakfast Hash
- 4 russet potatoes large, cleaned
- 3 tbs butter
- 1 teaspoon salt and pepper seasoned to taste
- ¼ red onion diced
- ½ red pepper diced
- ½ green pepper diced
- 1 teaspoon paprika
- ½ teaspoon Cumin
- ⅛ teaspoon Cayenne
- 1 cup BBQ chicken leftover pulled chicken or pork - whatever ya got
- 4 slices Cheddar Cheese or 2 oz shredded
- 4 eggs
- 1 tablespoon pico fresh tomatoes, and scallions for topping
For the Chipotle Cream
- ¼ cup sour cream or crema if you have some on hand
- 1 - 3 tablespoon chipotle sauce
- salt and pepper
- 1 scallion green part only, diced
- cilantro Few sprigs of fresh chopped is best
- Preheat the oven to 325 degrees.
- Peel and dice your potatoes into ½" 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.