Heat a large skillet over medium-high heat and add 1 tablespoon oil. When oil shimmers, add diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir potatoes, then add diced onion and green bell pepper (if using). Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika. Reduce heat to medium and continue to cook, stirring occasionally, until potatoes are tender and browned, about 10–12 more minutes. Taste and adjust seasoning. Keep warm on very low heat or cover while you prepare eggs.

Egg & Chicken Mixture

Prepare eggs

Crack 3 eggs into a bowl. Add 2 teaspoons milk or half-and-half, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until blended and slightly frothy.

Heat a nonstick skillet over medium heat and add 1 teaspoon vegetable oil and 1 tablespoon butter. When butter is melted and foaming but not browned, add shredded chicken and 2 tablespoons diced Hatch chiles. Sauté 1–2 minutes to warm the chicken and marry flavors.

Pour the beaten eggs over the chicken and chiles. Let eggs sit 10–15 seconds, then using a silicone spatula gently push eggs from the edges to the center, forming soft curds. When eggs are about 80% cooked (still slightly glossy), fold in the diced tomato. Remove from heat when eggs are just set to avoid overcooking—carryover heat will finish them.

Assembly & Toppings

Divide the warm homestyle potatoes onto a plate. Spoon the scrambled eggs with chicken and chiles alongside or on top of the potatoes, depending on presentation.

Sprinkle 1/2 cup shredded cheddar cheese evenly over the eggs so it melts slightly from the heat. Dollop 3 tablespoons salsa over the eggs (or to taste). Garnish with chopped cilantro and sliced scallions if using. Serve with warmed tortillas and hot sauce on the side.

Optional: For a saucier Huevos Rancheros-style finish, warm an additional 1/4 cup of your salsa in a small pan and drizzle over the eggs before adding cheese.