Spicy Chipotle Breakfast Hash

 Ingredients  

• ▢4 russet potatoes large, cleaned
• ▢3 tbs butter
• ▢1 tsp salt and pepper seasoned to taste
• ▢1/4 red onion diced
• ▢1/2 red pepper diced
• ▢1/2 green pepper diced
• ▢1 tsp paprika
• ▢1/2 tsp Cumin
• ▢1/8 tsp Cayenne
• ▢1 cup BBQ chicken leftover pulled chicken or pork – whatever ya got
• ▢4 slices Cheddar Cheese or 2 oz shredded
• ▢4 eggs
• ▢1 tbsp pico fresh tomatoes, and scallions for topping
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For the Chipotle Cream

• ▢1/4 cup sour cream or crema if you have some on hand
• ▢1 – 3 tbsp chipotle sauce
• ▢salt and pepper
• ▢1 scallion green part only, diced
• ▢cilantro Few sprigs of fresh chopped is best

Instructions 

• Preheat the oven to 325 degrees.
• Peel and dice your potatoes into 1/2″ cubes.
• Preheat a large oven-safe skillet over medium high heat. Add butter and swirl to coat. 
• Toss in the potatoes and season with salt. 
  
• Allow the potatoes to brown in the skillet while you dice the rest of your vegetables, 10 minues. Saute the potatoes until they are just starting to crisp. 
• Toss in the onion and peppers and season with salt and pepper. Stir to combine and allow the veggies to get tender, another 5 to 7 minutes, stirring as needed (you may need to toss in another tablespoon of butter).
• Add the paprika, cumin, and cayenne and stir to coat. Allow the potatoes to really brown before removing from heat. Stir in the leftover chicken and mix to combine.
• With your spatula, create 4 divots in the potatoes. Working quickly, arrange the cheese in each divot, creating a little nest for each egg. Gently crack an egg into each.
• Slide into the oven and bake for 14-16 minutes until eggs are set. Pro tip – I always pull my skillet out of the oven a minute early. With all that heat, the eggs will continue to set as I garnish the dish and set the plates out (but I do love a runny yolk).
• Meanwhile, make the chipotle cream. Whisk the sour cream (or crema) with 1 tablespoon of chipotle sauce. Taste and add more if desired.
• Season with salt and pepper and whisk in the scallions.
• Garnish the skillet with fresh tomatoes, pico de gallo, scallions, and fresh snipped cilantro, if you have it on hand. Serve directly from the skillet.