Rosemary Garlic Chicken & Bacon-Style Turkey Strips Breakfast Hash

Introduction

Start your morning with a hearty, savory, and protein-packed breakfast hash that brings gourmet comfort to your table. This Rosemary Garlic Chicken & Bacon-Style Turkey Strips Breakfast Hash combines tender, herb-infused chicken breast, smoky turkey bacon strips, and crispy golden potatoes, all tied together with aromatic fresh rosemary and garlic.

Whether you are feeding a hungry household on a weekend morning or meal-prepping for a busy week, this family-favorite dish delivers incredible depth of flavor in every single bite.

Complete Ingredients List

• Potatoes: 4 large russet or Yukon Gold potatoes, peeled and diced into small 1/2-inch cubes (about 4 cups)
• Protein:
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized 1/2-inch cubes
  • 8 strips bacon-style turkey strips, chopped into bite-sized pieces
• Aromatics & Herbs:
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 1/2 teaspoon fresh thyme leaves (optional, for extra earthiness)
• Cooking Fats & Oils:
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
• Seasonings:
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
• Garnish:
  • 2 tablespoons fresh parsley, chopped
  • 4 large eggs (optional, for frying on top)

Step-by-Step Cooking Instructions

Step 1: Prep and Crisp the Turkey Strips

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (a 12-inch cast-iron skillet works best) over medium-high heat.
2. Add the chopped bacon-style turkey strips. Cook, stirring frequently, for about 6 to 8 minutes until they become crispy and rendered.
3. Use a slotted spoon to transfer the turkey strips to a paper-towel-lined plate, leaving the flavorful drippings in the skillet.

Step 2: Cook the Rosemary Garlic Chicken

1. Season the cubed chicken breasts with 1/4 teaspoon kosher salt, black pepper, and garlic powder.
2. In the same skillet with the remaining turkey drippings, add the chicken in a single layer.
3. Cook undisturbed for 3 to 4 minutes to get a nice golden sear, then flip and cook for another 3 minutes until cooked through (internal temperature reaches 74°C / 165°F).
4. Remove the chicken from the skillet and set it aside with the turkey strips.

Step 3: Achieve Golden, Crispy Potatoes

1. Add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet, letting the butter melt and foam over medium heat.
2. Add the diced potatoes in an even layer. Sprinkle with smoked paprika and the remaining salt.
3. Cook undisturbed for 5 minutes to let a crispy crust form, then flip and stir. Continue cooking for 15 to 18 minutes, stirring occasionally, until the potatoes are fork-tender on the inside and deeply golden-brown on the outside.

Step 4: Sauté the Aromatics

1. Reduce the heat to medium. Add the diced yellow onion, minced garlic, and fresh rosemary directly into the skillet with the potatoes.
2. Sauté everything together for 3 to 5 minutes, stirring constantly so the garlic doesn’t burn, until the onions are translucent and fragrant.

Step 5: Combine and Melt Flavors

1. Return the cooked chicken and crispy turkey strips back into the skillet with the potato and onion mixture.
2. Toss everything thoroughly to combine and let it heat through for 2 to 3 minutes, allowing the rosemary and garlic flavors to coat all the ingredients. Taste and adjust seasoning with extra salt and pepper if needed.

Step 6: Optional Egg Topping & Serving

1. If desired, use the back of a spoon to create four small wells in the top of the hash. Crack an egg into each well.
2. Cover the skillet with a lid and cook on low heat for 3 to 5 minutes, or until the egg whites are set to your liking.
3. Remove from heat, garnish generously with fresh chopped parsley, and serve hot straight from the skillet.

Chef’s Tips for Success

• Uniform Dicing: Cut your potatoes and chicken into uniform, small bite-sized pieces. This ensures they cook evenly and fit comfortably on a fork with every bite.
• Don’t Rush the Potatoes: Resist the urge to stir the potatoes constantly during the first few minutes of cooking; letting them sit undisturbed is the secret to getting that perfect diner-style crispy crust.
• Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to bring back the crispiness.

What specific side dish or accompaniment would you like to serve alongside this breakfast hash?