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In recent years, breakfast hashes have surged in popularity, becoming a staple in countless brunch menus and home kitchens alike. This versatile dish, known for its hearty combination of ingredients and bold flavors, offers an exciting twist on traditional breakfast fare. Among the myriad of breakfast hash recipes, the Spicy Green Chili Breakfast Hash stands out as a particularly vibrant and nutritious option. With its enticing blend of spices, fresh vegetables, and protein-rich eggs, this dish not only satisfies the palate but also fuels the body for the day ahead.

Spicy Green Chili Breakfast Hash

Kickstart your morning with a Spicy Green Chili Breakfast Hash that’s bursting with flavor and nutrition! This hearty dish combines crispy russet potatoes, fresh vegetables, and a kick of green chilies, topped with protein-rich eggs for a satisfying meal. Perfect for breakfast or brunch, it's easy to customize with your favorite ingredients. Discover how to elevate your morning routine with this delicious and vibrant recipe that nourishes both body and soul!
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Ingredients
  

2 large russet potatoes, diced into small cubes

1 tablespoon olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

1 medium green bell pepper, diced

1 or 2 fresh green chilies (such as jalapeños or serranos), finely chopped (adjust to taste)

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large eggs

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Hot sauce (for serving, optional)

Instructions
 

Prepare the Potatoes: Begin by boiling the diced potatoes in a large pot of salted water for about 8-10 minutes until just tender but not fully cooked. Drain and set aside.

    Cook the Base: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped red onion and sauté for about 3-4 minutes until translucent.

      Add the Garlic and Peppers: Stir in the minced garlic, diced green bell pepper, and fresh green chilies. Cook for an additional 2-3 minutes until the peppers soften.

        Sauté the Potatoes: Add the parboiled potatoes to the skillet. Sprinkle the smoked paprika, cumin, salt, and black pepper over the mixture. Stir well to combine and cook for about 10-15 minutes, stirring occasionally until the potatoes become crispy and golden brown.

          Fry the Eggs: While the hash is cooking, in a separate non-stick skillet, cook the eggs to your liking (sunny-side up, over-easy, or even scrambled) until the whites are set and the yolks remain runny.

            Serve: Once the hash is ready, divide it among plates, top each serving with a fried egg, and garnish with fresh cilantro and avocado slices. Drizzle with hot sauce if desired.

              Enjoy: Dig in while it’s hot!

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