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Melted cheese covering a skillet of chicken hash, gooey and golden

Loaded Chicken Market Hash Skillet

Crispy potatoes, tender chicken, fresh vegetables, and melted cheese come together in one skillet for a hearty, colorful breakfast hash. Perfect for brunch, weekend mornings, or breakfast for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Potatoes russet or Yukon gold peeled and diced small
  • 2 tbsp Avocado Oil or vegetable oil
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper
  • 1 tsp Paprika
  • 1/2 tsp Onion Powder
  • 2 cups Cooked Chicken diced
  • 1 1/2 cups Bell Peppers diced
  • 1 1/2 cups Onion chopped
  • 1 cup Mushrooms sliced
  • 2 cups Fresh Spinach roughly chopped
  • 1 1/2 cups Shredded Cheddar Cheese or Mexican blend
  • Fried or Poached Eggs optional, for topping

Equipment

  • 1 Large Cast Iron Skillet Or heavy bottomed non-stick skillet
  • 1 Cutting Board For prepping ingredients
  • 1 Lid To fit the skillet, for melting cheese

Method
 

  1. Prep the Ingredients – Wash, peel, and dice the potatoes into small cubes. Dice the chicken, bell peppers, and onion, slice the mushrooms, and roughly chop the spinach.
  2. Crisp the Potatoes – Heat oil in a large skillet over medium heat. Add potatoes in an even layer and season with salt, pepper, paprika, and onion powder. Cook undisturbed for several minutes at a time, stirring occasionally, until golden and crisp, about 15 to 20 minutes total.
  3. Add the Vegetables – Push potatoes to one side of the skillet and add onion, bell peppers, and mushrooms to the empty space. Saute 4 to 5 minutes until softened, then stir everything together.
  4. Add Chicken and Spinach – Stir in the diced chicken and cook 2 to 3 minutes until warmed through. Fold in the spinach and cook 1 more minute, until wilted.
  5. Top with Cheese – Sprinkle shredded cheese evenly over the hash. Cover with a lid for 1 to 2 minutes, until melted.
  6. Serve – Divide onto plates or serve straight from the skillet. Top with a fried or poached egg if desired.

Notes

Dicing potatoes small and uniform helps them cook through evenly. Avoid overcrowding the skillet, and let potatoes sit undisturbed for a few minutes at a time to develop a proper crust. This hash is best enjoyed fresh for the crispiest texture, though leftovers keep in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 1 month. Reheat in a skillet rather than the microwave to help maintain crispness.