This one-skillet chicken and potato hash topped with eggs is a cozy, filling dish perfect for breakfast or dinner. Packed with veggies, protein, and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 cups shredded cooked chicken
2 Yukon gold potatoes, diced
1 bell pepper, chopped
1 small onion, diced
2 garlic cloves, minced
1 tsp paprika
½ tsp cumin
Salt and pepper to taste
1½ tbsp olive oil or butter
4 eggs
Chopped parsley or scallions for garnish
Optional: cheese, avocado, hot sauce
Instructions
-
Dice potatoes and boil in salted water for 6 minutes. Drain and pat dry.
-
Heat oil in a skillet. Cook onion and pepper for 4–5 minutes.
-
Stir in garlic, paprika, and cumin. Cook for 30 seconds.
-
Add potatoes in a single layer. Cook until golden on all sides.
-
Mix in shredded chicken. Heat through and season to taste.
-
Make 4 wells and crack an egg into each. Cover and cook 4–6 minutes.
-
Garnish and serve hot.