Texas Chicken Hash

Add potatoes and 4 ounces of butter to a medium skillet and cook until tender. Remove from heat and set aside. Add the green bell peppers and onions to the pan and cook until soft.

In a large saucepan add flour and the other 4 ounces of butter and cook the flour until slightly fragrant, stirring constantly. Slowly add the milk and cook until slightly thick.

Once thickened add in the red bell peppers and the habanero. Stir in the grated cheese and cook until melted.

In a large pot over low heat add potatoes, green bell pepper mixture and chicken. seasoned with chili powder, garlic powder, salt, and pepper. Stir the potato mixture until everything is heated through.

Fry tortillas until crispy.

Plate 2 tortillas on a plate spoon the chicken mixture on top of the tortilla stack. Top the chicken mixture with a fried egg and drizzle with the cheese sauce. Repeat with rest as needed.

Garnish with avocado and tomato slices (optional) and serve.