White Chicken Chili Breakfast Hash

Could a breakfast hash that tastes indulgent actually cut your morning cook time by nearly half and still deliver 40+ grams of protein per serving?

Ingredients List (H2)

Ingredients (serves 4)

• 2 tbsp olive oil (or avocado oil for a neutral flavor) — provides a golden, slightly nutty sear.
• 2 medium Yukon Gold potatoes (about 600g total), diced into 1/2-inch cubes; for creaminess and crisp edges.
• 1 small yellow onion, finely chopped — sweet and aromatic when caramelized.
• 1 red bell pepper, diced — adds color and bright, fruity notes.
• 3 cloves garlic, minced — warming, savory backbone.
• 1 cup canned or frozen corn (optional) — pops of sweetness.
• 1 can (15 oz) cannellini or great northern beans, drained and rinsed — creamy texture and fiber-rich.
• 2 cups cooked shredded chicken (about 10–12 oz or 280–340g) — lean protein base.
• 1 cup low-sodium chicken broth — deglazes and binds flavors.
• 1–2 tbsp diced green chiles (mild or hot, to taste) — subtle smoke and heat.
• 1 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp smoked paprika, pinch cayenne — layered warmth.
• Salt and black pepper to taste.
• 4 large eggs (optional) — for rich, runny yolk finishes.
• 1/2 cup shredded pepper jack or cheddar (optional) — melty, savory topping.
• 2 tbsp fresh cilantro, chopped; wedges of lime for serving.
  Substitutions & sensory notes: Swap potatoes for sweet potatoes for caramelized sweetness; use turkey or leftover roast pork instead of chicken for a deeper savory note. For vegan versions, replace chicken and eggs with extra beans and cubed, pan-fried tofu — the dish remains hearty and satisfying.

Timing (H2)

Timing

• Preparation: 10–15 minutes (chopping and par-cooking).
• Cooking: 20–25 minutes.
• Total time: 30–40 minutes — about 40% faster than many baked breakfast casseroles that average 50–70 minutes. Choosing stovetop skillet techniques reduces hands-off oven time and yields crisp edges faster than baking.

Step-by-Step Instructions (H3 for each step)

Step 1 — Prep and par-cook the potatoes

Toss diced potatoes with a pinch of salt and 1 tbsp oil. Heat a large, heavy skillet over medium-high and spread potatoes in a single layer. Cook, undisturbed, 5–6 minutes to brown, then cover and reduce heat to medium-low for 6–8 minutes to steam through. Tip: par-cooking ensures crisp exteriors without raw centers; microwaving briefly (3–4 minutes) works in a pinch, but you lose the seared flavor.

Step 2 — Build the flavor base

Push potatoes to the side, add remaining oil, then sauté onion and bell pepper over medium heat until translucent and slightly caramelized, 4–6 minutes. Add garlic, cumin, oregano, smoked paprika and cayenne; cook 30–45 seconds until fragrant. Tip: Blooming spices in oil amplifies aroma and makes the hash taste restaurant-quality.

Step 3 — Add beans, chicken and broth

Stir in drained beans, shredded chicken, green chiles and corn. Pour in chicken broth and use a wooden spoon to scrape any browned bits from the pan. Simmer uncovered 4–6 minutes until liquid reduces slightly and flavors concentrate. Tip: If using leftover rotisserie chicken, add it at this stage just to heat through—overcooking drys it out.

Step 4 — Crisp and meld

Uncover and spread everything into an even layer. Increase heat to medium-high and let sit 2–3 minutes to crisp the bottom, then stir and repeat 1–2 times to develop texture. Taste and adjust seasoning. Tip: Resist constant stirring; letting the hash rest is how you get the coveted crispy bits.

Step 5 — Finish with eggs or cheese (optional)

Make four shallow wells in the hash, crack an egg into each, cover, and cook 4–6 minutes for runny yolks or longer for firm whites. Alternatively, sprinkle cheese and cover until melted. Tip: For baked eggs, transfer the skillet to a 375°F oven for 6–8 minutes if you prefer even heat or are using a cast-iron pan.

Step 6 — Garnish and serve

Remove from heat, scatter cilantro, squeeze lime, and serve immediately with extra hot sauce or avocado slices. Tip: Fresh acid (lime) brightens the dish, balancing the creamy beans and starch.

Nutritional Information (H2)

Nutritional information (approximate per serving; recipe serves 4)

Estimates based on USDA FoodData Central; actual values vary with brands and substitutions.

• Calories: ~580–620 kcal
• Protein: ~40–45 g
• Carbohydrates: ~45–55 g
• Fat: ~18–22 g
• Fiber: ~6–8 g
• Sodium: ~700–900 mg (lower with low-sodium broth and rinsed canned beans)
  Data insight: This hash delivers a high-protein breakfast option with around 40+ g protein per serving when using 2 cups of cooked chicken—comparable to many commercial protein breakfasts but with more fiber and micronutrients due to beans and vegetables.

Healthier Alternatives for the Recipe (H2)

Healthier alternatives & dietary swaps

• Lower sodium: Use no-salt-added canned beans and low-sodium broth; rinse beans thoroughly.
• Lower carb / Keto: Replace potatoes with 600–700g riced cauliflower or chopped roasted radishes; reduce total carbs by ~70–80%.
• Vegetarian/Vegan: Omit chicken and eggs; increase beans to 2 cans and add 8 oz extra-firm tofu, crumbled and pan-roasted for texture; use nutritional yeast for cheesy notes.
• Gluten-free: Recipe is naturally gluten-free; verify spice blends and broth labels.
• Heart-healthy: Use just 1 tbsp oil, swap cheese for a sprinkle of nutritional yeast, increase vegetables like spinach and mushrooms.

Serving Suggestions (H2)

Serving suggestions

• Top with sliced avocado, pickled red onions and a dollop of Greek yogurt or vegan crema for creaminess.
• Serve with warm corn tortillas or over a bed of steamed quinoa for an extra-filling brunch.
• Pair with a bright green salad or citrusy grapefruit segments to balance richness.
• Personal tip: For brunch hosting, keep the hash warm on low heat and set out toppings bar (lime wedges, cilantro, hot sauce, chopped scallions) so guests customize their plates.

Common Mistakes to Avoid (H2)

Common mistakes and how to avoid them

• Overcrowding the pan: Leads to steaming instead of crisping—use a large skillet or work in batches.
• Skipping the par-cook: Results in underdone potatoes; brief steaming or roasting first prevents sogginess.
• Adding eggs too early: Eggs overcook if added before flavors have melded—add them in the final 4–6 minutes.
• Under-seasoning: Beans and chicken need bright acid and fresh herbs; taste and add salt or lime to finish.
• Using very wet beans: Drain and pat beans dry to prevent a watery hash.

Storing Tips for the Recipe (H2)

Storing & meal-prep tips

• Refrigerator: Store cooled leftovers in an airtight container up to 3–4 days. Reheat gently in a skillet over medium-low to preserve texture.
• Freezing: Remove eggs before freezing. The hash (without eggs) freezes well up to 3 months; thaw overnight in fridge and reheat covered until hot.
• Make-ahead: Par-cook potatoes and store separately; combine and finish on the morning of serving for maximum crispness.
• Reheat trick: Add a splash of water or broth when reheating to revive moisture, and finish under a broiler or in a hot skillet for crisp edges.

Conclusion (H2)

Conclusion

White Chicken Chili Breakfast Hash marries creamy beans, tender chicken, bright chiles and crisp potatoes into a protein-rich, make-ahead-friendly dish that takes under 40 minutes to prepare. It’s flexible for many diets, scales well for meal prep, and uniquely balances comfort and nutrition. Try it this weekend—leave a comment with your favorite swap (sweet potato, extra spice, or veganize it), rate the recipe, or explore related skillet breakfasts like Sweet Potato Chorizo Hash or Vegetarian Breakfast Skillet for more ideas.

FAQs (H2)

FAQs

Q: Can I use raw chicken directly in the recipe?
A: You can, but cut raw chicken into small pieces and brown thoroughly before adding liquids; ensure an internal temp of 165°F. Using cooked chicken reduces time and keeps texture tender.

Q: How can I make this lower in calories without losing flavor?
A: Reduce oil to 1 tbsp, use 1/4 cup cheese or omit it, increase vegetables (spinach, mushrooms) and use more beans for volume—this reduces calories while maintaining satiety.

Q: Is this suitable for meal-prep?
A: Yes—prepare components (par-cooked potatoes, shredded chicken) ahead and assemble/reheat portions. Add eggs fresh to preserve texture.

Q: Can I bake the final dish in the oven?
A: Yes—after combining, transfer to a 375°F oven for 12–15 minutes, then add eggs or cheese and bake until set. Baking gives a more uniform texture but less crispness.

Q: How spicy is this recipe?
A: It’s mild by default (green chiles + small cayenne). Increase diced jalapeños or use hot green chiles for more heat.