CHICKEN AND POTATO HASH RECIPES

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SAVORY CHICKEN HASH RECIPE | AARON MCCARGO JR. | FOOD NETWORK



Savory Chicken Hash Recipe | Aaron McCargo Jr. | Food Network image

Provided by Aaron McCargo Jr.

Categories     main-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

4 Yukon potatoes, peeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tablespoon minced garlic
1/2 teaspoon cayenne
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon smoked paprika
1 teaspoon chopped fresh oregano leaves
1 (3-pound) store-bought rotisserie chicken, meat removed and diced
1/4 cup chicken stock
2 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced

Steps:

  • Preheat oven to 325 degrees F.
  • Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
  • In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

POTATO, MUSHROOM, AND CHICKEN HASH RECIPE - QUICK FROM ...



Potato, Mushroom, and Chicken Hash Recipe - Quick From ... image

Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches. Slideshows:  More Brunch Recipes 

Provided by Food & Wine

Yield 4

Number Of Ingredients 11

2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
  • Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.

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