Chicken Chili Hash With Peppers & Cilantro

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.

• Calories: 406 Calories

Ingredients

• 2 tablespoons water
• 2 tablespoons ketchup
• salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons vegetable or olive oil
• 1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
• 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
• ½ teaspoon dried chili powder
• 2 tablespoons chopped fresh cilantro (or parsley)

Recipe Instructions

Step 1

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.

Step 2

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.)

Step 3

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.