Breakfast is no doubt the most important meal of the day, and a hearty hash with an egg is one of the tastiest meals you can wake up to!

Since you should already have shredded chicken ready, this meal is quick and simple. In fact, I frequently have it for weekday breakfasts, even though most people would consider it a “weekender.” To speed things up even more, you could cube the potatoes ahead of time.

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Prep Time: 5 minutes
Total Time: 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 medium russet potatoes, scrubbed and chopped into ½-inch cubes
  • Salt and pepper
  • 4 ounces (1 cup) shredded chicken
  • 2 large eggs
  • ½ teaspoon smoked paprika (optional)
  • Hot sauce (optional)

Method

  1. In a large heavy pot or cast-iron skillet, heat oil over medium-high heat. Add potatoes and a pinch of salt. Cook potatoes until lightly browned, stirring occasionally, about 10 minutes.
  2. Add shredded chicken and continue to cook until potatoes are crispy but tender on the inside, about another 5 minutes.
  3. Remove hash to a plate and crack two eggs into the pan. There should be enough oil in the pan to cook the eggs, but if your pan is dry, add another drizzle of oil. Cook eggs as you like. I like mine sunny-side up!
  4. Divide hash between two plates and top with eggs. I love to garnish mine with smoked paprika and hot sauce, but some people might prefer ketchup.
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