Chicken And Corn Hash Recipes

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SAVORY CHICKEN HASH



Savory Chicken Hash image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 50m

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.

CHICKEN AND CORN HASH



Chicken and Corn Hash image

Make and share this Chicken and Corn Hash recipe from Food.com.

Provided by BamaBelle30

Categories     Chicken

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 13

6 cups frozen hash brown potatoes, partially thawed
1 large onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 red bell pepper, chopped
1 (4 ounce) can diced green chilies
1 (4 ounce) can mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) can cream of chicken soup
1/2 cup water
1/2 cup dry white wine
1 lb chicken breast fillet, cut into 1-inch cubes
chopped fresh parsley or watercress, for garnish

Steps:

  • In a 4-quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, chilies, mushrooms, salt and pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken.
  • Cover and cook on the low heat setting 4. 5-5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.

Nutrition Facts : Calories 398.2, Fat 5.9, SaturatedFat 1.5, Cholesterol 47.7, Sodium 1047.1, Carbohydrate 60.5, Fiber 5.9, Sugar 5.1, Protein 25.8

TEXAS CHICKEN HASH



Texas Chicken Hash image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
1 stick butter, divided
6 green bell peppers, chopped, plus 2 red bell peppers, chopped
4 onions, chopped
Oil, for deep-frying, plus more for frying eggs
16 corn tortillas
1 cup all-purpose flour
3 cups milk
1 habanero pepper, chopped
4 cups grated cheese, any cheese of choice
8 eggs
Tony Chachere's seasoning, to taste
Avocado slices, for garnish
Tomato slices, for garnish

Steps:

  • For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
  • Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
  • Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
  • Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
  • In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
  • Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
  • In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
  • Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
  • Serve immediately.

CHICKEN HASH



Chicken Hash image

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons canola or corn oil
1 onion, finely chopped
1 pound potatoes, peeled and cut into small cubes
1 large green bell pepper, cored and cut into small cubes
12 ounces skinless, boneless chicken breasts, cut into small cubes
2 tablespoons chopped fresh thyme or 1 teaspoon dried
1 to 2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
1/2 cup milk
Salt and freshly ground black pepper to taste

Steps:

  • Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
  • Stir in the chicken, and cook for 5 minutes.
  • Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 32 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 8 grams, Sodium 1497 milligrams, Sugar 11 grams, TransFat 0 grams

COUNTRY CHICKEN CASSEROLE



Country Chicken Casserole image

Chicken breast, hash browns, fried onions and cheese. Now that's country cookin' for ya! This is a wonderful easy recipe, especially if want a filling meal, but don't have time to stay in the kitchen. This is my mother-in-law's favorite dish, and it heats up well for leftovers.

Provided by sallygilli

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

3 cups shredded hash brown potatoes
1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese
4 skinless, boneless chicken breast halves - cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup milk
1 (15 ounce) can corn

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
  • Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 43.7 g, Cholesterol 78.8 mg, Fat 32.6 g, Fiber 2.5 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 1254.6 mg, Sugar 4.1 g

CHICKEN, BACON & EGG HASH



Chicken, Bacon & Egg Hash image

This recipe is my "clean out the freezer" meal that uses up cooked chicken, bacon and veggies. I will make up extra seasoned baby potatoes for the grill and use the leftovers for this dish. To simplify this even more you could use hash browns. Frozen mixed vegetables could be used instead of the peas and corn

Provided by Abby Girl

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, diced
1 tablespoon vegetable oil
1 onion, diced
2 cups cooked chicken, diced
1 1/2 cups potatoes (cooked and diced, or use hash browns)
1/2 cup baby peas, frozen
1/2 cup corn, frozen
1 tablespoon parsley, chopped
2 tablespoons butter
4 eggs

Steps:

  • In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
  • Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
  • Stir in peas and corn, cooking for 5 minutes.
  • In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
  • To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
  • Options: You can grate some parmesan or cheddar cheese over on top.

Nutrition Facts : Calories 393.2, Fat 22.6, SaturatedFat 8.2, Cholesterol 259.2, Sodium 246.9, Carbohydrate 19.4, Fiber 3.1, Sugar 3.7, Protein 27.9

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHICKEN HASH



Chicken Hash image

I had a lot of chicken leftover from Recipe #20099. I wanted to make something besides the usual chicken casserole, so I came up with this. Almost any type of cooked leftover chicken can be used. Feel free to adjust the amount of seasoning salt and pepper according to your tastes.For a true comfort meal I like to serve this with Recipe #101038. Submitted to "ZAAR" on October 18th, 2007.

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/4-1/3 cup canola oil
1/2 cup finely chopped sweet onion
2 cups frozen cubed hash brown potatoes, slightly thawed
1 1/2 cups chopped cooked chicken
1 cup mixed vegetables, I used 1/2 frozen peas and 1/2 frozen corn
1 teaspoon ground black pepper
1 1/2-2 teaspoons seasoning salt

Steps:

  • Over medium heat in a medium sized non stick skillet heat oil until hot but not smoking.
  • Add onion and cook until softened.
  • Add potatoes and chicken and mix with onions, sprinkle with seasoning salt and pepper.
  • Cover with lid, stirring occasionally,cook until potatoes are slightly browned.
  • Remove cover add peas and corn,cover with lid and cook until veggies are heated through.
  • Remove cover, and cook until potatoes are a light to golden brown.

Nutrition Facts : Calories 323.9, Fat 17.9, SaturatedFat 2.1, Cholesterol 39.4, Sodium 124, Carbohydrate 24.7, Fiber 3.1, Sugar 1.9, Protein 16.6

CORN AND POTATO HASH



Corn and Potato Hash image

Make and share this Corn and Potato Hash recipe from Food.com.

Provided by Barb in WNY

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup corn, fresh or 16 ounces corn, drained
1 teaspoon vegetable oil
1/2 onion, chopped
1/2 cup green pepper, chopped
2 medium potatoes, cooked and sliced
1 dash white pepper
1 tablespoon pimentos, chopped
1/2 teaspoon salt (optional)

Steps:

  • Heat oil in skillet.
  • Add onions and green pepper, and cook until vegetables are tender.
  • Add potatoes and heat until potatoes are lightly browned.
  • Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
  • Stir to combine and cook a few minutes more.
  • Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
  • Heat until cheese is melted.

Nutrition Facts : Calories 146.5, Fat 1.8, SaturatedFat 0.3, Sodium 14.8, Carbohydrate 31.3, Fiber 4.1, Sugar 3.2, Protein 3.8

CHICKEN HASH



Chicken Hash image

This recipe goes great for brunch or dinner.

Provided by jkohnen

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter
¼ cup olive oil, or more as needed
1 (16 ounce) package frozen diced hash brown potatoes (such as Ore-Ida®), thawed
3 skinless, boneless chicken breast halves, diced
1 small onion, chopped
1 green bell pepper, chopped
¼ cup chicken broth, or more as needed
1 pinch Montreal-style steak seasoning, or to taste
1 pinch garlic powder, or to taste
1 pinch seasoned salt, or to taste
1 bunch broccolini, chopped
1 cup shredded smoked Cheddar cheese

Steps:

  • Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
  • Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g

CHICKEN AND EGG HASH



Chicken and Egg Hash image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

  • In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

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