Egg and chicken hash, Yum-Yum!

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Chicken Potato Burritos

This is the ultimate warm dinner meal. If you’re tired of fancy foods, you can enjoy this simple yet delicious chicken and egg hash. You probably have half of the ingredients in your fridge, others are very affordable and can be found in any grocery store. It’s very basic and has all your favorite tastes.

You can meal prep this when you have time and use leftover ham instead of chicken. Bacon is a good substitute, too. I usually use chicken because it’s much better for your health.

Egg and chicken hash

I can eat eggs every day because they give me a lot of energy for the day and they are really delicious. Eggs and chicken is a perfect combination that goes well with any sauce. You can make this hash when you have time and keep it in a fridge for several days. If your children don't like vegetables, you can easily hide anything you want in this hash. Your children will love the tastes of eggs and chicken while eating asparagus and other greens.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 269 kcal

Ingredients

  • 60 ml butter
  • 350 ml shredded hash brown potatoes
  • 2 cloves minced garlic
  • 4 ml cumin
  • 200 ml cooked chicken
  • 6 eggs
  • 80 ml milk
  • 5 ml salt
  • 8 flour tortillas
  • 3 ml black pepper
  • 1 can chili peppers, drained
  • 125 ml red salsa
  • 185 Monterey jack cheese, shredded

Instructions

  1. Take a skillet, sprinkle with oil, add 30 ml of butter and heat until melted. Add garlic, cumin and potatoes. Take a spatula and gently press the mixture down. Cook for 7 minutes. Potatoes should become golden. Turn them over, press down again. Cook for 7 more minutes, the other side should become golden. Stir in the meat. Place the skillet on the counter.

  2. Take a bowl, add black pepper, salt, eggs and milk and whisk together. Take a skillet and melt the butter. Pour the mixture. Cook over medium heat. The mixture should be half-set. Take a wooden spoon or spatula and fold cooked mixture. The uncooked part should be underneath. Cook for 3 minutes. The mixture should be thoroughly cooked but still moist. Remove the skillet from heat.

  3. Stack tortillas and microwave them for a minute. They should be thoroughly heated. Divide the mixture into equal portions, spoon it into every tortilla. Add the rest of the ingredients. Fold the bottom of every tortilla up and over the mixture. Roll it up from the bottom. Serve hot.

  4. If you to meal prep this recipe, keep tortillas and the mixture in separate containers until you're ready to eat them.

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