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Cheesy Adobo Chicken Hash

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author White Lights on Wednesday


  • 3 medium russet potatoes cut into 1/2" cubes
  • 2 tablespoons vegetable oil
  • 6 strips bacon
  • 2 chicken breasts diced
  • 2 tablespoons adobo seasoning divided
  • 2 tablespoons flour
  • 1 1/2 tablespoons butter
  • 1 1/2 cups milk
  • 1 1/2 cups cheddar cheese shredded
  • Salt and pepper to taste


  1. In a large skillet, heat oil over medium high heat. Add diced potatoes; season with salt and pepper. Cook until potatoes are browned and crispy. Stir occasionally to prevent potatoes from sticking and to brown on all sides. When potatoes are cooked, remove to a paper towel lined plate; set aside.
  2. In another large skillet, cook bacon over medium heat until crispy, flipping once. Remove bacon to a paper towel lined plate to drain. Once bacon cools, crumble into small pieces; set aside.
  3. Season chicken with 1 tablespoon adobo seasoning and salt. Add to bacon skillet and cook chicken using bacon fat still in pan. Cook until chicken is browned and no longer pink in the center. Remove chicken to a bowl; set aside.
  4. Using the bacon skillet, melt butter. Add flour and whisk to combine. Cook for 1 minute. Whisk milk into roux until combined; you don't want any clumps. Whisk occasionally until sauce is thick and bubbly. Add remaining tablespoon of adobo seasoning and cheese and stir until melted. Season with salt and pepper to taste.

  5. Add crispy potatoes, bacon, and chicken. Stir to coat everything in the sauce. Serve warm