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Zesty Salsa Verde Chicken Breakfast Hash: Your New Favorite!

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Kick your morning routine up a notch with this vibrant Salsa Verde Chicken Breakfast Hash! Packed with tender chicken, crispy potatoes, and a zesty kick from salsa verde, it’s the perfect hearty breakfast.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1/2 to 3/4 cup jarred salsa verde
  • Russet or Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tablespoons cooking oil (avocado oil, canola oil, or vegetable oil)
  • Salt
  • Pepper
  • 1 yellow or red onion, finely diced
  • Bell peppers (any color), diced
  • Canned black beans (optional, rinsed and drained)
  • Corn kernels (optional, fresh or frozen)
  • Eggs (fried, poached, or scrambled)
  • Avocado, sliced or diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Sour cream or Greek yogurt
  • Hot sauce

Instructions

  1. Prepare your chicken and salsa verde: If your chicken isn't already cooked, prepare it now. Once cooked, shred or dice about 2 cups of chicken. In a medium bowl, combine the shredded or diced chicken with about 1/2 to 3/4 cup of salsa verde. Stir well to coat the chicken thoroughly. Set this aside to let the flavors meld while you prepare the rest of the hash.
  2. Chop and prep your vegetables: Dice your potatoes into uniform 1/2-inch cubes. Rinse them under cold water and then pat them completely dry with paper towels. Finely dice your onion and bell peppers to roughly the same size as your potato cubes for even cooking.
  3. Start with the potatoes: Heat 2 tablespoons of cooking oil in a large, heavy-bottomed skillet over medium-high heat. Add the dried diced potatoes to the hot skillet in an even layer. Season generously with salt and pepper. Cook for about 10-15 minutes, stirring only occasionally to allow them to brown and crisp up on multiple sides.
  4. Add onions and peppers: Once the potatoes are mostly cooked and nicely browned, create a space in the center of the pan. Add another tablespoon of oil if needed. Add the diced onions and bell peppers to the hot spot. Cook for 5-7 minutes, stirring occasionally, until they soften and the onions become translucent. Stir the cooked onions and peppers into the potatoes.
  5. Incorporate the salsa verde chicken: Reduce the heat to medium-low. Add the salsa verde coated chicken to the hash mixture in the skillet. Stir gently to combine all the ingredients. Cook for another 3-5 minutes, or until the chicken is heated through and the flavors have melded together.
  6. Cook your eggs (optional, but highly recommended!): While the hash is finishing, prepare your eggs. You can either make small wells directly in the hash and crack eggs into them, or fry/poach eggs in a separate pan.
  7. Serve and garnish: Divide the hot Salsa Verde Chicken Breakfast Hash among plates. Top each serving with a freshly cooked egg. Garnish generously with your favorite toppings: sliced avocado, fresh chopped cilantro, a squeeze of lime juice, a dollop of sour cream or Greek yogurt, and a dash of hot sauce if you like extra heat.

Nutrition

Keywords: For crispy potatoes, don't overcrowd the pan and ensure they are dry before cooking. Feel free to customize with additional vegetables or spices to suit your taste.

Find it online: https://homebitesia.com/zesty-salsa-verde-chicken-breakfast-hash-your-new-favorite/