Southwest Chile Potato Chicken Hash

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Onions

  Raw

  1 small or 70g

• Jalapenos

  Jalapeno, canned, solids and liquids

  200g

• Garlic

  Raw

  1 cloves, minced or 3g

• Thyme

  Fresh

  ½ tsp or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Chicken

  Chunk, in Water - Kroger

  1 cup or 284g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Heat a skillet over medium high heat. When the skillet is hot add butter and olive oil.
2. Once the oil and butter are hot and bubbles subside from the sizzling butter, add the bell pepper, onion, jalapenos, and thyme. Season with salt and pepper and cook over medium high heat, until soft and just starting to brown, about 7 minutes. Add chopped garlic and stir until fragrant.
3. Stir in the cooked potato and cooked chicken and continue to cook until just starting to brown, 3 to 5 minutes.
4. In a separate skillet, cook your eggs. We like them over easy so I carefully crack the eggs into melted butter and cook until whites are starting to set up, then cover until yolks are cooked just right.
5. Plate the hash, top with an egg and shake on your favorite hot sauce.
6. Recipe by: Lea Ann Brown (source: https://highlandsranchfoodie.com/chicken-chile-hash/)

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