TEXAS CHICKEN HASH
Steps:
- For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
- Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
- Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
- Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
- In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
- Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
- In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
- Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
- Serve immediately.
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