Green Chili Breakfast Hash

Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for your morning, providing the energy and nutrients needed to tackle whatever lies ahead. A hearty breakfast not only fuels your body but can also uplift your mood, making it a vital part of any balanced diet. Among the myriad of breakfast options, Green Chili Breakfast Hash stands out as a delicious and nutritious choice that combines vibrant flavors and satisfying textures.

Start your day on a delicious note with Green Chili Breakfast Hash! This hearty dish combines tender potatoes, vibrant vegetables, and a hint of spice for a satisfying meal. It's not only flavorful but also versatile, catering to meat lovers, vegetarians, and those following gluten-free diets. Discover how to prepare each ingredient perfectly, from cooking the potatoes to creating the ideal egg texture. Enjoy this delightful breakfast that's bound to elevate your morning routine!

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Ingredients

3 medium potatoes, diced (Yukon Gold or russets work best)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1-2 fresh green chilies, diced (adjust to taste)

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

4 large eggs

Fresh cilantro, chopped (for garnish)

Avocado slices (optional, for serving)

Instructions

Prepare the Potatoes: In a pot, boil the diced potatoes in salted water for about 8-10 minutes, or until just fork-tender. Drain and set aside.

Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Cook Bell Peppers and Chilies: Add the diced red and green bell peppers and the fresh green chilies to the skillet. Cook for about 4-5 minutes until the peppers are softened.

Add the Potatoes: Stir in the boiled potatoes, smoked paprika, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until the potatoes are crispy and slightly browned.

Create Wells for Eggs: Using a spatula, make four wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid and allow the eggs to cook for about 5-7 minutes, or until the whites are set but the yolks remain runny (adjust cooking time for firmer yolks).

Garnish and Serve: Once cooked, remove the skillet from the heat. Sprinkle chopped cilantro on top and season with additional salt and pepper if desired. Serve immediately with avocado slices on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4