When I organized the pantry I found a can of turkey chili that was nearing the sell-by date so I set it on the counter to remember to use it. After a few weeks, something made me think of breakfast hash (I think I had something like that at Tip Top before and loved it), and I went in search of a recipe for a hash with chili. I found this Rachael Ray recipe, and made a few changes. Lo made it on Sunday and while it was good, it would definitely be better with some additions (which I included in the recipe).
Breakfast Chili Potato Hash
1-2 tablespoons extra-virgin olive oil
2 large potatoes, poked with a fork then cooked in the microwave for 6-8 minutes on high, or until tender (I used redskin potatoes)
Salt and freshly ground black pepper
1-2 bell peppers, finely chopped
1 medium size onion, finely chopped
1-2 cups leftover chili (I used a can of turkey chili)
Hot sauce to taste, depending on chili
1-2 tablespoons butter or oil
4 extra-large eggs
1/4 cup of shredded cheese
Heat a large nonstick skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the skillet heats up, chop up the cooked potatoes into bite-size chunks then add to the hot skillet and spread out in an even layer. Season them with a little salt and pepper, and let them brown for about 2 minutes without messing with them. Then give them a stir and continue to brown them for another 3-4 minutes, stirring every now and then.
Add the chopped pepper and onions, stir to combine and continue to cook for 4-5 minutes or until the veggies are tender. Add the leftover chili and hot sauce; cook until it is heated through.
While the leftover chili is heating up with the potatoes, start the eggs: Preheat another skillet over medium-high heat with butter or oil. Once the skillet is hot, crack eggs into the pan, season with salt and pepper, and fry to desired doneness.
Divide the chili hash between 4 serving plates and top with the fried egg. Sprinkle cheese on top.