AKA Peppahead’s Chicken Chile HashWhile we’re all cooped up it’s a good time to cook and play around with food. This fast, simple hash is made with some rotisserie chicken and so tasty. It can be served on a plate, as a taco or burrito. Add some scrambled egg to that burrito for a killer breakfast burrito. For those who like it very mild, use paprika in place of chile powder.
4 cups rotisserie chicken, cut to bite sized pieces4 cups Yukon Gold potatoes, diced to 3/4” pieces1 medium white onion, chopped4–5 lg. garlic cloves, mincedSeasoning:1/2 tsp. white pepper, freshly ground1/2 tsp. sea salt1/2 tsp. toasted cumin, freshly ground1/2 tsp. Mexican oregano1 Tbsp. Chimayo Chile powder (sub: Dixon or Hatch Red)
1. Cut up the potatoes and place ﬂat in a microwave safe dish and cover with cling wrap. Microwave on high for 3 1/2 minutes. Cut up the chicken pieces. Set both aside.2. Combine seasonings in a small bowl.3. Sauté the onion and garlic in olive oil over medium heat until onion becomes translucent.4. Add the chicken and potatoes and stir in the seasoning and mix well. Raise the heat to medium high and stir occasionally until the hash is nicely browned.Serve with toasted corn tortillas and salad or steamed veggie.