Hot Honey Chicken Breakfast Hash

• 140 g, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 160 g, cut into 1 cm cubes — Raw baby potatoes
• 60 g, diced — Raw red bell pepper
• 10 g (about 1 1/2 tsp) — Pure honey
• 6 g (about 1 tsp) — Cayenne pepper hot sauce
• 1 g (about 1/2 tsp) — Smoked paprika
• 7 g (about 1 1/2 tsp) — Avocado oil
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Mix the hot-honey glazeStir the honey and hot sauce together in a small bowl for 30 seconds, then set the glaze beside the stove.30 secLook for: The glaze is smooth and evenly red with no separate streaks of honey.Safety: Do not touch the ready-to-use glaze with a utensil that has contacted raw chicken.
2. 2Season the chickenIn a separate bowl, toss the chicken with the smoked paprika and half of the salt for 45 seconds.45 secLook for: Every chicken piece has an even red coating with no bare or heavily spiced patches.Safety: Wash hands and clean the board, bowl, and utensils after they contact raw chicken.
3. 3Preheat the skilletHeat 4 g avocado oil in a wide nonstick skillet over medium-high for 1 minute.1 minLook for: The oil looks loose and glossy but does not smoke.Safety: Keep the skillet handle turned inward and do not leave hot oil unattended.
4. 4Steam the potatoesAdd the potato cubes and remaining salt in one layer, cover the skillet, and cook for 4 minutes.4 minLook for: The potato surfaces look moist and the centers are beginning to soften when pierced.Safety: Lift the lid away from your face to avoid the escaping steam.
5. 5Brown the potatoesRemove the lid and cook the potatoes for 3 more minutes, stirring twice so different sides touch the skillet.3 minLook for: The potatoes are nearly tender with crisp golden faces and no raw-looking centers.Safety: Move the potatoes gently to avoid splashing the hot oil.
6. 6Clear the skilletTransfer the browned potatoes to a clean plate and spread them out so they stay crisp.30 secLook for: The skillet has open space and the potatoes are not piled in a steaming mound.Safety: Use a heatproof utensil and keep the plate away from the raw-chicken bowl.
7. 7Sear the first side of the chickenAdd the remaining avocado oil, then arrange the seasoned chicken in one layer. Cook without moving it for 3 minutes.3 minLook for: The underside of the chicken is browned and releases from the skillet without tearing.Safety: Do not reuse the raw-chicken utensil after the chicken begins cooking.
8. 8Finish the chicken and pepperTurn the chicken, add the red pepper, and cook for another 4 to 6 minutes, stirring the pepper once or twice.6 min · 165°FLook for: The pepper is tender-crisp, the chicken is no longer pink in the center, and the thickest piece reaches 165°F.Safety: Check the thickest chicken piece with a clean thermometer and cook to 165°F.
9. 9Glaze the hashReturn the potatoes to the skillet, pour in the hot-honey glaze, and toss over medium heat for 60 seconds.1 minLook for: A thin glossy amber-red glaze coats the chicken, pepper, and potatoes without pooling.Safety: Use a clean utensil and serve immediately or refrigerate within 2 hours.