Chili Breakfast Hash with Fried Eggs

A hearty and satisfying breakfast hash combining leftover chili with potatoes, onions, and peppers, topped with perfectly fried eggs.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.56/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2cupsLeftover Chili(Any chili variety works well.)

£2.50

1.5lbsPotatoes(Diced into 1/2 inch cubes. Yukon Gold or Russet work well.)

£0.75

1mediumOnion(Diced)

£0.30

1mediumBell Pepper(Diced, any color)

£0.60

2tablespoonsOlive Oil

£0.20

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4Eggs

£1.20

1tablespoonButter(For frying eggs, or use oil.)

£0.15

Optional Garnishes(Sour cream, shredded cheese, hot sauce, cilantro, green onions)

£0.50

Total Cost

£6.23

£1.56 per serving

Instructions

1.
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes, onion, and bell pepper. Season with salt and pepper.
2.
Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 20-25 minutes. Reduce heat if the vegetables start to burn.
3.
Add the leftover chili to the skillet and stir to combine. Cook for another 5-7 minutes, until heated through.
4.
While the chili hash is heating, fry the eggs. Melt butter in a separate skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 3-5 minutes. Adjust cooking time to your preferred yolk firmness.
5.
Divide the chili hash among plates. Top each serving with a fried egg and any desired garnishes.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

525 kcal / 2197 kJ

Carbs

45g

17% of RDA

Fat

28g

40% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For crispier potatoes, parboil them for 5 minutes before dicing and adding to the skillet.

If the chili is very thick, add a splash of water or broth to thin it out slightly.

Adjust the amount of chili to your preference. If you want a more potato-heavy hash, use less chili.

Spice it up by adding a pinch of cayenne pepper to the hash or topping it with hot sauce.

Cooking Equipment

Large Skillet

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...