Prep Everything First: Cook and shred the chicken if not already done. Dice the potatoes into uniform ½-inch cubes, rinse, and pat dry. Dice the onion and bell pepper, mince the garlic, and chop the cilantro. Have salsa verde, cheese, and eggs ready.

Crisp Up the Potatoes: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes. Transfer the crispy potatoes to a plate and set aside.

Sauté the Aromatics: Add another tablespoon of oil to the skillet and reduce the heat to medium. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Bring in the Chicken and Salsa Verde: Add the shredded chicken to the skillet with the vegetables. Pour in the salsa verde and stir to coat everything. Return the crispy potatoes to the skillet and gently combine. Cook for another 3-5 minutes to heat through.

Cheese it Up (Optional): If using cheese, sprinkle it over the hash and cover the skillet for a minute or two until melted.

Cook the Eggs: Fry or cook your eggs to your liking in a separate pan.

Serve and Garnish: Divide the hash among plates, top with a cooked egg, garnish with cilantro, and add avocado, sour cream, and hot sauce as desired.