Sexy Husband Brunch Hash

My adorable hubby was watching Diner, Drive-Ins, and Dives.  He saw them making Texas Chicken Hash.  He went to www.foodnetwork and found their recipe that states that it was cut down but never tested.  After making it several times and changing the recipe to fit our family's taste the following recipe evolved.

Sexy Husband Brunch Hash

Servings: 4

1 boneless chicken breast
1/4 teaspoon hot chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
2 cloves pressed garlic
1/4 teaspoon black pepper
4 medium red potatoes, diced
1 medium onion chopped
1 green bell pepper, chopped
1/2 red bell pepper, chopped finely
1/2 cup butter
8 corn tortillas
1/4 cup flour
3 - 4 cups whole milk
1/2 habanero pepper, chopped finely
4 cups sharp cheddar cheese grated
4 eggs
Cajun seasoning, to taste
For garnish Avocado, sliced and chopped cilantro

Directions:

Preheat oven to 350.  Take chicken breast on each side put half-pressed garlic, hot chili powder, cumin, salt and black pepper, pat in.  Turn the breast over and put remaining seasoning.  Place in pan and cover with tinfoil.  Place in oven at 350 degrees.  Bake for about 45 minutes or until done. Remove from oven.  Place on cutting board.  Allow resting for 5 minutes then dice into small pieces. Place in a bowl to add to the recipe later.

In a large 14" nonstick skillet place 1/4 cup of butter, melt.  Add diced potatoes, fry until tender and golden brown.  Remove to a bowl and set to the side.  Add 1/4 cup butter to the pan and add green bell pepper, saute until tender but not mushy. We have found over time that adding the peppers and onions together makes them mushy.   Remove to a bowl and set to the side.  Add onion to the pan and saute until done but not mushy.  Add back to the pan, green bell pepper, potatoes, and chicken.  Season to taste with Cajun seasoning.  Cover with lid and keep warm on low heat. 

In a sauce pan melt 1/4 cup butter.  Add 1/4 cup of flour to melted butter, stir until smooth.  Add 3 cups of milk by whisking into flour mixture.  Whisk to remove all lumps.  Cook over medium-low heat stir frequently to keep it from becoming lumpy or stuck to bottom.  Once it is slightly thick add chopped red pepper, chopped habanero, and shredded sharp cheddar.  Stir until cheese is melted.  Turn low and sir.

Heat vegetable oil either on the stove in a pan or use a deep-fry.  Fry each corn tortilla until soft crispy about 30 seconds on a side.  Put between paper towels to soak up the excess oil and keep warm.

Heat a griddle with butter and cook eggs to each persons preference, from sunny side up to well done. 

Prepare garnish

On each plate place two tortilla, top with large spoon full of potato mixture, place egg on top of potatoes.  Spoon the cheese sauce over the egg.  Finish with garnish.

This recipe has been a great Saturday morning brunch for our family.  

Note: Wear plastic gloves while cutting the habanero pepper to avoid burning your hands, face, or other body parts.   Increase or decrease the habanero to make the cheese sauce more or less spicy.  Also, if someone does not like any spice remove a small portion of the cheese sauce to another sauce pan and add only the red bell pepper to it without habanero.

Leftover cheese sauce and potatoes can be placed in a large kettle.  Add additional milk, celery, and carrots to make a tasty potato spicy cheese soup.