Weeknight breakfast hash: smoky paprika chicken with mozzarella
🥔 Smoky Paprika Chicken & Mozzarella Breakfast Hash
Serves: 2–3
Prep time: 10 minutes
Cook time: 20–25 minutes
Total: about 30–35 minutes
Ingredients
- 2 medium potatoes, diced into small cubes
- 250–300 g boneless chicken breast or thigh, cut into bite-sized pieces
- 1 small onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, finely chopped
- 1½ teaspoons smoked paprika
- ½ teaspoon regular paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- ¼ teaspoon chili flakes or chili powder, optional
- 2 tablespoons cooking oil
- ½ cup shredded mozzarella
- 2 eggs, optional
- 1 tablespoon fresh parsley or coriander, chopped
- 1–2 tablespoons water, if needed
Step-by-step
1. Prepare the potatoes
Wash and dice the potatoes into small, roughly equal-sized cubes. Keeping them small helps them cook quickly and become nicely crisp.
Place the diced potatoes in a bowl and toss with about ½ teaspoon smoked paprika, a little salt, and black pepper.
2. Season the chicken
Put the chicken pieces in another bowl.
Add:
- 1 teaspoon smoked paprika
- ½ teaspoon regular paprika
- ½ teaspoon oregano
- Black pepper
- Salt
- Chili flakes, if using
Mix well so every piece of chicken is coated in the smoky seasoning.
3. Cook the potatoes
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the potatoes in a single layer. Cook for about 8–10 minutes, stirring every couple of minutes.
You want the outside to become golden and slightly crisp while the inside becomes tender.
If the potatoes are browning too quickly but aren’t cooked through, add 1–2 tablespoons of water, cover the pan for 2–3 minutes, then uncover and continue cooking.
Remove the potatoes to a plate.
4. Brown the chicken
Add the remaining tablespoon of oil to the same skillet.
Add the seasoned chicken pieces.
Cook for approximately 5–7 minutes, turning occasionally, until the chicken is nicely browned and cooked through.
Don’t overcrowd the pan. If necessary, cook the chicken in batches.
5. Add the vegetables
Add the diced onion and bell pepper to the chicken.
Cook for 3–4 minutes, stirring occasionally, until the onion softens and the pepper becomes slightly tender.
Add the chopped garlic and cook for another 30–60 seconds.
The garlic should become fragrant without burning.
6. Bring everything together
Return the cooked potatoes to the skillet.
Stir everything together and cook for another 2–3 minutes.
Taste and adjust the seasoning. Add another pinch of smoked paprika, salt, pepper, or chili if you want a stronger flavor.
At this point, you should have crispy potatoes, juicy smoky chicken, sweet peppers, and caramelized onion all mixed together.
7. Add the mozzarella
Reduce the heat to low.
Sprinkle the shredded mozzarella evenly over the hash.
Cover the skillet with a lid and let it cook for 1–2 minutes, just until the mozzarella melts.
For a more browned, cheesy top, you can transfer the skillet to a broiler/grill for a minute or two, provided your skillet is oven-safe.
8. Optional: Add fried eggs
For a classic breakfast-style hash, make 2 fried eggs separately.
Cook them sunny-side up or over-easy, then place one egg on each serving.
The runny yolk makes a delicious sauce for the smoky potatoes and chicken.
9. Finish and serve
Scatter chopped fresh parsley or coriander over the top.
Serve immediately while the mozzarella is hot and stretchy.
🌶️ Flavor profile
The smoked paprika gives the chicken a deep, slightly smoky barbecue-like flavor without needing a grill. The crispy potatoes provide a crunchy contrast, while the mozzarella adds creaminess and a mild, melty richness. Bell pepper and onion bring sweetness, and chili adds a little heat if you choose to use it.
⭐ Easy upgrades
- More protein: Add 2–3 eggs directly to the skillet.
- Extra cheesy: Use mozzarella plus a little cheddar.
- More heat: Add jalapeño or extra chili flakes.
- Creamier: Add a spoonful of sour cream or Greek yogurt when serving.
- Fresh finish: Add coriander, parsley, spring onions, or a squeeze of lemon.
- Extra smoky: Add a tiny pinch of cumin along with the paprika.
Best way to serve it: pile the hash onto a plate, top with a fried egg, sprinkle with fresh herbs, and add a little hot sauce.
