Texas Chicken Hash

Total Time:
1 hr 30 min
30 min
1 hr

4 servings

  • 4 boneless chicken breasts
  • Chili powder
  • Garlic powder
  • Ground black pepper
  • 4 potatoes, diced
  • 1 stick butter, divided
  • 6 green bell peppers, chopped, plus 2 red bell peppers, chopped
  • 4 onions, chopped
  • Oil, for deep-frying, plus more for frying eggs
  • 16 corn tortillas
  • 1 cup all-purpose flour
  • 3 cups milk
  • 1 habenero pepper, chopped
  • 4 cups grated cheese, any cheese of choice
  • 8 eggs
  • Tony Chachere's seasoning, to taste
  • Avocado slices, for garnish
  • Tomato slices, for garnish
For the Texas Chicken Hash:
  • Preheat the oven to 350 degrees F.

  • Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.

  • Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!

  • Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.

  • In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.

  • Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.

  • In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.

  • Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.

  • Serve immediately.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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