Not Just For Breakfast Hash With Tomatillo Sauce

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Not Just For Breakfast Hash with Tomatillo Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Not Just For Breakfast Hash with Tomatillo Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not Just For Breakfast Hash with Tomatillo Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Not Just For Breakfast Hash with Tomatillo Sauce using 14 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Not Just For Breakfast Hash with Tomatillo Sauce:

1. 1 lb boneless skinless chicken thighs, diced
2. 1 small zucchini, roughly chopped
3. 3 tomatillos husked and roughly chopped
4. 1 jalapeño, seeded and roughly chopped
5. 2 tbsp fresh cilantro
6. 3 garlic cloves minced, divided
7. 2 tbsp sour cream
8. 4 slices thick cut bacon
9. 1 lb small honey gold potatoes quartered or cut into 1/2” cubes
10. 1 bell pepper diced
11. 1 onion diced
12. 4 cups baby spinach
13. 1 tsp sriracha
14. 3 tsp olive oil, divided

Instructions to make to make Not Just For Breakfast Hash with Tomatillo Sauce

1. For the sauce, place zucchini, tomatillos, and jalapeño in a large heatproof bowl. Pour boiling water over the vegetables until covered. Cover the bowl and let stand 10 minutes. In a food processor, add 2 tsp olive oil, 1 garlic glove, 1/2 tsp each salt and pepper, and the cilantro. Drain the vegetable mixture and add to the food processor. Cover and blend until smooth. Add sour cream and blend until mixed.
2. Heat 1 tsp olive oil and sriracha in a very large skillet over medium heat. Add diced chicken and cook until no longer pink. Remove chicken from skillet and set aside, keeping warm.
3. Add bacon to skillet and cook until browned and crisp. Remove bacon and keep warm with the chicken. Reserve the drippings in the pan.
4. Add potatoes, bell pepper, onion, 2 cloves garlic, and 1/2 tsp each salt and pepper. Cook until potatoes are tender and browned, approximately 15 minutes. (They brown better if stirred minimally).
5. Add spinach and stir to wilt. Return chicken and bacon to skillet and stir to combine.
6. I plate this hash with an over easy egg on top, then drizzled with a generous serving of the tomatillo sauce. Enjoy!

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