Chicken Hash Recipes

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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

CHICKEN HASH



Chicken Hash image

This chicken hash is great for using up leftovers, and tastes great. It can be served in pastry cups (add a little cooking sherry to make it "fancier"), over cornbread waffles, or with fried eggs on top. I've even seen it served over rice. You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish.

Provided by breezermom

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup potato, cubed
1 cup chicken stock
1/2 cup onion, diced
1/2 cup celery, diced very small
1/2 tablespoon garlic, chopped
2 tablespoons butter
salt
pepper
1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
1 cup chicken, cooked and cubed
2 tablespoons heavy cream

Steps:

  • Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
  • In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
  • Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!

CHICKEN HASH



Chicken Hash image

Provided by Food Network

Number Of Ingredients 8

1 1/2 tablespoon butter
4 to 6 medium-sized potatoes, peeled, and diced small
1 red onion, finely diced
2 cups cooked chicken, finely diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 eggs

Steps:

  • In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.

CHICKEN HASH



Chicken Hash image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

4 ounces olive oil, divided
2 red onions, diced
4 cloves garlic, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 jalapenos, seeded and diced
2 pounds chicken thighs, with bone and skin
6 ounces beer
4 ounces water
1 lime, juiced
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 pounds red potatoes, very thinly sliced
1/2 cup Roma tomatoes, diced, for garnish
1/2 cup queso fresco, for garnish

Steps:

  • In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
  • Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
  • In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
  • Top with diced tomatoes and queso fresco.

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.

BASIL CHICKEN HASH



Basil Chicken Hash image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 15

2 whole (4 split) chicken breasts, bone-in, skin-on
16 basil leaves
Olive Oil
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, divided
2 pounds boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
4 minced scallions, white and green parts
1/4 cup chopped fresh leaf parsley
Sour cream, Cheddar and sliced lemons, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
  • Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
  • In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
  • Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
  • Serve with sour cream, Cheddar and sliced lemons.

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.

CREAMY CHICKEN HASH



Creamy Chicken Hash image

Just sorta came up with this tonight when I needed something fairly quick and healthy. It's creamy, but it only uses a touch of milk. Kind of like a skillet chicken stew. Guiltless comfort food, if you ask me. Either way, no complaints from my family! :D

Provided by Megohm

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 chicken breasts, cut into 1-inch pieces
2 medium sized carrots, diced
1 small onion, chopped
2 teaspoons oil
1 1/2 cups chicken stock
2 1/2 teaspoons cornstarch
1/4 cup milk
1/2 cup green peas
1/2 cup corn
salt and pepper

Steps:

  • Sautée onions and carrots in oil over medium heat for about 5 minutes.
  • Add chicken and let it begin to brown.
  • Add chicken stock, cover, turn heat to low and let simmer about 10 minutes.
  • Mix corn starch with milk to make slurry, then bring heat back up to medium on skillet, adding the slurry.
  • Let thicken for 1-2 minutes, add peas and corn, and let cook another 2 minutes or so, salt and pepper to your liking.
  • Enjoy!

Nutrition Facts : Calories 333, Fat 14.7, SaturatedFat 4, Cholesterol 68.3, Sodium 277.3, Carbohydrate 23.8, Fiber 3.5, Sugar 7, Protein 26.7

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.

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

CHICKEN HASH



Chicken Hash image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

1 large all-purpose potato, peeled and cut into 1/2-inch cubes (1 cup)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, coarsely chopped (1/2 cup)
Pinch of dried thyme
1 stalk celery, preferably with tender young leaves, chopped (1/2 cup)
1/2 teaspoon finely chopped garlic
1 1/2 cups cooked chicken, cut into small pieces
1/2 cup homemade or low-sodium canned chicken stock
2 tablespoons heavy cream
6 slices tomato, for serving

Steps:

  • Place the potato in a small saucepan, and add enough water to cover by 1 inch. Add a large pinch of salt, and bring to a simmer. Cook just until tender, about 10 minutes. Drain, and set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion, thyme, and a pinch of salt. Cook, stirring frequently, until translucent, about 5 minutes. Add the celery and garlic, and cook, stirring occasionally, for 5 minutes.
  • Add potato, and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Stir in the chicken, chicken stock, and cream. Cook over medium heat, stirring occasionally, until dry and caramelized, about 10 minutes more.
  • Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.

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