Ground Chicken Breakfast Hash

Ground Chicken Breakfast Hash has become one of my favorite ways to make a hearty breakfast without spending half the morning in the kitchen. The potatoes get crisp around the edges, while the ground chicken adds plenty of savory flavor.

I usually make this when I have a few potatoes sitting around and want something more filling than toast or cereal. Everything cooks together in one skillet, so there is very little cleanup afterward.

The vegetables keep the hash from feeling too heavy, and a fried egg on top makes it feel like a complete breakfast. You can also make the whole thing ahead of time and reheat it when you need a quick meal.

For me, the best part is that you don’t have to be exact with the ingredients. Use the vegetables you already have, adjust the seasoning, and make it your own.

Why You Will Love This Recipe

Ground Chicken Breakfast Hash is simple, filling, and made in one skillet. The potatoes become golden and crisp, while the ground chicken cooks quickly and takes on the flavor of the onions, peppers, and seasonings.

It is also an easy breakfast to customize. You can add spinach, swap the bell pepper for another vegetable, or top each serving with an egg.

The recipe uses everyday ingredients, so you don’t need to make a special grocery trip. It is a good option for a weekend breakfast, meal prep, or even a quick dinner when breakfast foods sound better than anything else.

Ingredients for Ground Chicken Breakfast Hash

For the Hash

1 pound ground chicken, for the main protein.
2 medium potatoes, cut into small cubes so they cook evenly.
1/2 small onion, chopped.
1 bell pepper, chopped.
1 teaspoon paprika, for color and mild smoky flavor.
1/2 teaspoon garlic powder, for savory flavor.
Salt and black pepper, to taste.
1 tablespoon olive oil, for cooking.

For Serving

2–4 eggs, depending on how many people you are serving.
Chopped parsley or green onions, optional.
Hot sauce, salsa, or shredded cheese, optional.

How to Make Ground Chicken Breakfast Hash

Prepare the potatoes and vegetables. Wash the potatoes and cut them into small, evenly sized cubes so they cook at roughly the same rate. Chop the onion and bell pepper and keep them nearby, because once the skillet gets going, everything will move fairly quickly.
Start cooking the potatoes. Heat a large skillet over medium heat and add the olive oil. Add the diced potatoes in a single layer and season lightly with salt and black pepper. Cook for about 8–10 minutes, stirring every few minutes, until the potatoes begin to soften and develop golden edges.
Add the onion and bell pepper. Stir the chopped onion and bell pepper into the skillet with the potatoes. Cook for another 4–5 minutes, stirring occasionally, until the onion becomes soft and the pepper starts to tenderize while the potatoes continue browning.
Move the vegetables to one side. Push the potatoes, onion, and pepper toward one side of the skillet, leaving some open space in the center. This gives the ground chicken direct contact with the hot pan and helps it brown instead of steaming against the vegetables.
Cook the ground chicken. Add the ground chicken to the open area of the skillet and break it apart with a wooden spoon. Cook for about 5–7 minutes, stirring and breaking up larger pieces as it cooks, until the chicken is no longer pink and has picked up some golden-brown color.
Season everything together. Add the paprika, garlic powder, salt, and black pepper to the chicken and vegetables. Stir everything together thoroughly so the seasoning coats the potatoes and chicken, then cook for another 1–2 minutes to let the spices become fragrant.
Check the chicken and potatoes. The chicken should reach 165°F in the thickest pieces, while the potatoes should be fork-tender with browned edges. If the potatoes need more time, lower the heat slightly and continue cooking for a few minutes, stirring occasionally.
Make room for the eggs. Once the hash is cooked, use a spoon to make 2–4 small wells in the mixture, depending on how many eggs you want to add. Make sure the wells reach close to the bottom of the skillet so the eggs have a stable place to cook.
Cook the eggs. Crack one egg into each well and cover the skillet with a lid. Cook for about 3–5 minutes, depending on how you like your eggs. Keep the heat at medium-low so the bottoms do not burn before the egg whites are fully set.
Finish the hash. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped parsley or green onions over the top if you like, and add a little shredded cheese or hot sauce for extra flavor.
Serve while hot. Spoon the chicken and potato hash onto plates, making sure each serving gets plenty of vegetables and a cooked egg. Serve immediately while the potatoes are still warm and crisp around the edges.

What to Serve Ground Chicken Breakfast Hash

Ground Chicken Breakfast Hash is already a filling meal with the potatoes, chicken, vegetables, and eggs, so I usually keep the sides simple. Fresh fruit is an easy choice and adds a little sweetness to the savory breakfast.

Toast, English muffins, or warm tortillas are also good if you want something extra on the plate. I especially like serving the hash with a little salsa or hot sauce because the acidity and heat balance the crispy potatoes and seasoned chicken.

For a bigger weekend breakfast, you can add avocado, fresh fruit, or a small side salad. If you’re keeping things lighter, just serve the hash with some fresh tomatoes or sliced avocado and skip the bread.

How to Store and Reheat Ground Chicken Breakfast Hash

Store leftover hash in an airtight container in the refrigerator for up to 3–4 days. If possible, store the eggs separately from the hash so you can reheat the potatoes and chicken without overcooking the eggs.

To reheat the hash, place it in a skillet over medium heat with a small splash of water or a teaspoon of oil. Cook for several minutes, stirring occasionally, until the chicken and potatoes are hot throughout. You can also microwave a portion in short intervals, although the potatoes will be softer.

For the best texture, reheat the hash in a skillet because it helps bring some crispness back to the potatoes. Add a fresh egg, avocado, salsa, or hot sauce just before serving.