Sunrise Chicken Hash
Start your day right with Sunrise Chicken Hash, a vibrant and hearty one-skillet meal that brings bold flavors and wholesome ingredients to your breakfast table. This recipe combines tender, seasoned chicken breast with crispy golden russet potatoes, sautéed bell peppers, and a touch of smoky paprika and cumin for a savory, aromatic dish. Topped with perfectly cooked sunny-side-up eggs and a garnish of fresh parsley, this breakfast hash is as beautiful as it is satisfying. Ready in just 40 minutes, this protein-packed dish is perfect for fueling busy mornings or serving as a comforting weekend brunch favorite. Whether you’re looking for a gluten-free breakfast option or a delicious way to meal prep, Sunrise Chicken Hash is a nutritious and flavorful choice that’s sure to impress!
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Recipe Information
Ingredients
- 1 large (about 8 oz) Chicken breast
- 2 medium (about 1 pound) Russet potatoes
- 1 small Yellow onion
- 2 medium (any color) Bell peppers
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon or to taste Salt
- 0.5 teaspoon or to taste Ground black pepper
- 4 large Eggs
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Peel the potatoes and cut them into small cubes (about 1/2-inch). Place the cubes in a bowl of cold water to prevent browning while you prepare the other ingredients.
Dice the chicken breast into bite-sized pieces. Season them with half of the salt and pepper.
Peel and finely chop the onion. Deseed and dice the bell peppers. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed potatoes (drained and patted dry) to the skillet. Cook them for 8-10 minutes, stirring often, until they are golden brown and crispy on the outside. Remove the potatoes from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil. Add the seasoned chicken pieces and cook for 5-6 minutes, stirring occasionally, until they're lightly browned and cooked through. Remove the chicken from the skillet and set aside with the potatoes.
Reduce the heat to medium. Add the chopped onion and peppers to the skillet and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Return the cooked potatoes and chicken to the skillet. Sprinkle with paprika and cumin, and stir everything together. Adjust seasoning with the remaining salt and pepper to taste. Cook for another 2-3 minutes to let the flavors combine.
In a separate nonstick pan, fry the eggs sunny-side up or to your preferred doneness.
Divide the chicken hash among four plates. Top each serving with a fried egg, and sprinkle fresh parsley over the top for garnish.
Serve immediately and enjoy your Sunrise Chicken Hash!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5339 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
