Mexican Breakfast Hash with Chipotle Chicken and Avocado Cream

Mexican Breakfast Hash with Chipotle Chicken and Avocado Cream ingredients

• 1 lb, cut into 1/2-inch di boneless, skinless chicken thighs
• 1.5 lbs, peeled and cut into Russet potatoes
• 0.5 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 2 cloves, minced garlic
• 1 tbsp, minced (plus 1 tsp chipotle in adobo sauce
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.75 tsp, or to taste salt
• 0.5 tsp, or to taste black pepper
• 2 tbsp vegetable oil
• 1 large ripe avocado
• 2 tbsp lime juice
• 0.25 cup, fresh, chopped cilantro
• 0.25 cup Mexican crema or sour cream
• 1 pinch salt
• 4 eggs, fried or poached large eggs
• 2 tbsp, chopped for garnis fresh cilantro

How to make Mexican Breakfast Hash with Chipotle Chicken and Avocado Cream

1. Prepare the hash ingredients: Dice 1 lb boneless, skinless chicken thighs, 1.5 lbs peeled Russet potatoes, 0.5 medium yellow onion, and 1 medium red bell pepper into roughly 1/2-inch pieces. This uniform size ensures even cooking.
2. Heat 2 tbsp vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until tender-crisp and lightly golden brown. Remove potatoes from the skillet and set aside.
3. Add the diced chicken to the same skillet, adding a touch more oil if needed. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside with the potatoes.
4. Reduce heat to medium. Add the diced yellow onion and red bell pepper to the skillet. Sauté for 5-7 minutes until softened. Stir in 2 minced garlic cloves, 1 tbsp minced chipotle in adobo sauce (plus 1 tsp adobo sauce), 0.5 tsp ground cumin, and 0.5 tsp smoked paprika. Cook for 1 minute until fragrant.
5. Return the cooked potatoes and chicken to the skillet with the vegetables. Season with 0.75 tsp salt and 0.5 tsp black pepper. Stir everything together gently, ensuring the spices and flavors are evenly distributed. Continue to cook for another 5-7 minutes, allowing the hash to heat through and develop a slight crust.
6. While the hash cooks, prepare the avocado cream. In a small food processor or blender, combine 1 large ripe avocado, 2 tbsp lime juice, 0.25 cup fresh chopped cilantro, 0.25 cup Mexican crema or sour cream, and a pinch of salt. Blend until smooth and creamy, adding a tablespoon of water if needed for desired consistency.
7. If desired, prepare 4 fried or poached eggs. Heat a separate skillet with a small amount of oil or butter over medium heat. Crack eggs into the pan and cook for 2-4 minutes, until whites are set and yolks are runny (or to your preference).
8. Divide the hot Mexican breakfast hash among four plates. Top each serving with an optional fried or poached egg.
9. Drizzle generously with the fresh avocado cream and sprinkle with 2 tbsp fresh chopped cilantro for garnish. Serve immediately.

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