CHICKEN CHILI HASH WITH PEPPERS & CILANTRO

Chicken Chili Hash With Peppers & Cilantro image

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

Provided by Ben S.

Categories Breakfast and Brunch Potatoes

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable or olive oil
1 medium-large onion, cut into 1/2-inch dice
1 small bell pepper (any color), cut into 1/2-inch dice
1 pound Rotisserie chicken meat, pulled into bite-sized pieces
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
½ teaspoon dried chili powder
2 tablespoons chopped fresh cilantro (or parsley)
2 tablespoons water
Salt and freshly ground black pepper

Steps:

Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion, bell pepper, and chicken. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer chicken mixture to a bowl and reserve.
Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
Return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 37.1 g, Cholesterol 64.6 mg, Fat 16.7 g, Fiber 3.6 g, Protein 26.9 g, SaturatedFat 3 g, Sodium 537.3 mg, Sugar 5.3 g