Egg and chicken hash

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Egg and chicken hash

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

You can meal prep this the night before and use leftover ham instead of chicken. Bacon is a good substitute, too. I prefer chicken because it’s much better for your health.

Egg and chicken hash

I like to eat eggs in the morning because protein keeps my body active for hours and I don't crave for anything. Eggs with chicken are a win-win combination of deliciousness. You can prepare the hash overnight and have an effortless meal in the morning. If you have children, this is a great way to sneak vegetables and everything they don't like eating. They will enjoy the taste of eggs, chicken and cheese while consuming greens and other vegetables.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 263 kcal


  • 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
  • 3 ml black pepper
  • 8 flour tortillas
  • 1 can chili peppers, drained
  • 125 ml red salsa
  • 185 Monterey jack cheese, shredded


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

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