Chicken Carnitas Breakfast Hash

Turn leftover cooked chicken carnitas into a quick breakfast hash with red potatoes, peppers, onions, and eggs.

Makes: 4 servings  |  Time: About 25 minutes

Ingredients

• 1 lb small red potatoes, halved or quartered
• 1–1½ teaspoons olive oil
• ½ cup chopped white onion
• ½ cup chopped bell pepper
• 2 teaspoons garlic powder
• 8 oz cooked shredded chicken carnitas (or other seasoned shredded chicken)
• Salt and pepper, to taste
• 4 large eggs
• Chopped fresh chives, to serve

Directions

1. Place the cut potatoes on a microwave-safe plate. Cover with a damp paper towel and microwave for about 5 minutes to start softening them.
2. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the onion and bell pepper for about 3 minutes, until softened.
3. Add the potatoes and cook for 5–6 minutes more, stirring occasionally, until tender and lightly browned. Season with garlic powder, salt, and pepper.
4. Add the cooked shredded chicken and heat it through to 165°F. In a separate pan, cook the eggs until whites and yolks are set.
5. Divide the hash among four bowls and top each with an egg and chopped chives.

Browse more Grown Strong recipes.