Smoked Salsa Chicken Hash & Eggs

• 2 cups cooked chicken breast, shredded or diced

• 2 medium Yukon gold potatoes, diced small

• 1 jar Glover’s Original or HOT Smoked Salsa

• 1 medium white onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

• 6 eggs, beaten

• Fresh cilantro for garnish

1. Heat olive oil in a large cast iron skillet over medium-high heat. Add potatoes and cook until golden and crispy — about 10-12 minutes. Season with salt, pepper and smoked paprika.

2. Add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and cumin, cook 1 minute more.

3. Add shredded chicken and pour Glover’s Smoked Salsa over everything. Stir to combine and cook until heated through — about 5 minutes.

4. Push the hash to the sides of the skillet and pour beaten eggs into the center. Scramble until just set, then fold into the hash.

5. Garnish with fresh cilantro and serve straight from the skillet.