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Chicken and Chile Hash

Chicken and Chile Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 3/4 cup hash and 1 egg)

Ground chicken has a touch more fat than ground chicken breast, key for a more flavorful hash. Let cooked potatoes dry out so they'll be extra crisp in the hash. Leftover potatoes would be even better. While the potatoes cook, make sure to cook the chicken mixture. As the hash crisps, start poaching the eggs to save on time while cooking. The dish is perfect for dinner, lunch or a weekend savory brunch option. You can easily make this a vegetarian hash but omitting the chicken and adding other vegetables such as zucchini or sweet potatoes. 

Ingredients

  • 2 tablespoons water
  • 12 ounces Yukon Gold potatoes, cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon ground red pepper
  • 12 ounces ground chicken
  • 1 cup thinly vertically sliced red onion
  • 1 poblano chile, seeded and chopped
  • 2 cups cremini mushrooms, quartered (about 6 oz.)
  • 1 tablespoon chopped fresh thyme, divided
  • 5 garlic cloves, thinly sliced
  • 3 tablespoons red wine vinegar, divided
  • 4 large eggs

Nutrition Information

  • calories 345
  • fat 18.7 g
  • satfat 4.5 g
  • monofat 9.8 g
  • polyfat 3 g
  • protein 24 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 259 mg
  • iron 2 mg
  • sodium 607 mg
  • calcium 51 mg
  • Est. Added Sugars 0
  • sugars 3

How to Make It

  1. Place 2 tablespoons water and potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 5 minutes or until tender. Place potatoes on a paper towel-lined plate.

    Poached Eggs with Spinach and Walnuts
    Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
  2. Heat a large cast-iron skillet over high. Add 1 tablespoon oil to pan; swirl to coat. Add 1/2 teaspoon salt, red pepper, and chicken; cook 5 minutes, stirring to crumble. Remove chicken mixture to a bowl with a slotted spoon. Add onion and poblano chile to drippings in pan; cook 4 minutes. Add the mushrooms, 2 teaspoons thyme, and garlic; cook 5 minutes. Add mushroom mixture to chicken mixture.

  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes; cook 4 minutes, stirring occasionally. Add remaining 1/2 teaspoon salt, chicken mixture, and 1 tablespoon vinegar to pan; cook 2 minutes.

  4. Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; add remaining 2 tablespoons vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes. Carefully remove eggs from pan using a slotted spoon.

  5. Divide hash evenly among 4 plates; top with eggs and remaining 1 teaspoon thyme.