Green Chile & Chicken Hash

I'm not sure what the exact definition of "hash" is.  I guess I could google that, huh?

Anyway, I think of hash as potatoes and meat, preferably topped with a fried egg.

This recipe was inspired by this glorious substance:

THAT Green Sauce from HEB.  If you live near an HEB, this is one of their new Primo Picks.  It's incredible.  You can use it on tacos, burritos, etc., but I'm a little obsessed with pouring it over my eggs.

{If you *don't* have access to THAT Green Sauce, try mixing a little green salsa with sour cream.}

Also, this calls for Smoked Paprika.  I put off buying smoked paprika for ages, thinking, how different can it be?  Y'all....it's amazing.  I bought it to make a How Sweet It Is recipe (PS...how fabulous are her recipes?) and am in love with it.

This recipe is it's perfectly appropriate for breakfast, lunch, or dinner....or all three! ;)

OK...let's get started.
 
Green Chile & Chicken Hash
{serves 4}

2 bone-in chicken breasts
olive oil
kosher salt
freshly ground pepper
2 & 1/2 TBSP salted butter, divided
1 green bell pepper, chopped
1 white onion, chopped
2 medium-large russet potatoes, baked and cooled
4 ounce can diced green chiles
3/4 tsp. smoked paprika
1/2 tsp chile powder
4 large eggs
THAT Green Sauce (or green salsa mixed with sour cream), for serving

Preheat oven to 350.  Rub with chicken with a bit of olive oil and sprinkle with salt and pepper.  Place on a foil-lined baking sheet and bake until cooked through, about 35-40 minutes.  Set aside to cool.  Once the chicken has cooled, remove from the bone and cut into chunks; set aside.

In a large skillet, heat olive oil with a tablespoon of butter.  Add the chopped bell pepper and onion, season with a bit of salt and pepper, and cook over medium-high heat until the onions are translucent and the peppers are softened, about 5-8 minutes.

Meanwhile, roughly chop the cooled potatoes.  Add to the pepper and onion mixture along with the diced chiles, paprika, chile powder, 1 teaspoon salt, pepper, 1 tablespoon butter and reserved chicken.

Toss gently and cook until heated through.  Set aside and keep warm.

Add 1/2 tablespoon butter to a pan.  Fry 4 eggs, seasoning with salt and pepper.

Divide the hash among the four shallow bowls; top with THAT Green Sauce and a fried egg.

**disclosure: HEB sent me a fabulous box full of their Primo Picks, including THAT Green Sauce.  I was not paid to or asked to create a recipe using the products...I just truly love them.**