Chicken and Potato Hash with Eggs

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
Learn More About This Recipe +

Author: Karen Humphrey

Turn your boring leftovers into a hearty breakfast or lighter dinner simply by frying them up and topping with an egg! This is a great recipe for using up leftover chicken or turkey along with roasted or boiled potatoes. You can change things up by adding spicy peppers or even a bit of sausage or bacon if you wish. The egg cooks nicely on top and when you eat it, the yolk adds creaminess to the dish.

Use up your leftovers for a hearty breakfast or light dinner


1 Tbsp olive oil

1 Tbsp butter

1/2 medium onion, minced

2 cloves garlic, peeled and sliced into chips

1/2 medium red bell pepper, chopped

1 tsp chopped pickled jalapenos (more if you like things very spicy)

1 cup chopped cooked chicken

1 1/2 cups leftover cooked potato (I used roasted mini potatoes, they work well)

2-3 sprigs fresh thyme

2 Tbsp grated parmesan cheese

2 eggs

salt and pepper


1. In a large frypan, melt the butter with the olive oil over medium low heat until it's liquefied. Add the onions and saute until they are softened.

2. Add the red pepper, jalapeno and garlic, stirring and sauteing until the garlic becomes fragrant and the peppers begin to soften. Stir in the potatoes, thyme leaves, and chicken. Sprinkle over a large pinch of salt and pepper to taste.

3. Let the mixture cook, stirring only occasionally, for a couple of minutes until the potatoes and chicken are warmed through. Turn the heat down to low before making a couple of indentations in the mixture and cracking a egg into each. Cover and cook for about 4 minutes until the eggs are set but still a bit runny in the middle.

4. Remove the pan from the stove and sprinkle with the parmesan cheese. Scoop the mixture between two plates. Tuck in and enjoy!

Inspired by Food and Wine