A savory one-skillet breakfast made with crispy potatoes, seasoned chicken, colorful peppers, and sharp cheddar. Optional eggs make this a complete, hearty meal that’s perfect any time of day.
Ingredients
2 cups diced Yukon Gold or Russet potatoes
1 lb boneless, skinless chicken breast or thighs, chopped
1 small onion, diced
1 cup chopped bell peppers (any color)
2 cloves garlic, minced
1 cup shredded cheddar cheese
2 tbsp oil or butter
Salt and pepper, to taste
1 tsp paprika
½ tsp dried thyme or rosemary
3–4 eggs (optional)
Chopped fresh parsley or green onion for garnish (optional)
Instructions
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Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken with salt, pepper, and paprika until browned and done, about 6 minutes. Remove and set aside.
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Add remaining oil and potatoes. Cook undisturbed for 5 minutes, then stir and cook another 10–12 minutes until golden and tender.
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Stir in onion and bell peppers; cook 5–6 minutes. Add garlic in the final minute.
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Return chicken to the skillet and combine with vegetables.
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Top with cheese, reduce heat, and cover to melt for 2–3 minutes.
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Optional: Make small wells in the hash and crack in eggs. Cover and cook 6–8 minutes until set.
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Garnish and serve hot.