Chicken and Chile Hash

Chicken and Chile Hash


  • 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 egg


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.

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.
Recipe courtesy of MyRecipes