Chicken Hash is the ultimate comfort food and a brilliant way to use up leftover chicken. It’s savory, hearty, and perfect for breakfast, brunch, or even dinner.
Here is a classic, flexible recipe for a delicious skillet chicken hash.
Classic Chicken Hash
This recipe is a template—feel free to swap vegetables based on what you have on hand.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
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3 tablespoons butter, olive oil, or bacon fat, divided
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1 medium onion, chopped
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1 red or green bell pepper, chopped
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2 cups cooked potatoes, diced (about 2 medium potatoes; see note)
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2 cups cooked chicken, shredded or diced
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1-2 teaspoons fresh thyme (or ½ tsp dried thyme)
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1 teaspoon paprika (smoked paprika is excellent here)
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Salt and freshly ground black pepper, to taste
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Optional: 2 cloves garlic, minced
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Optional: ½ cup corn, peas, or chopped celery
For Serving (Optional):
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Fried or poached eggs
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Fresh parsley, chopped
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Hot sauce
Instructions
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Cook the Aromatics: Heat 2 tablespoons of butter or oil in a large cast-iron or non-stick skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. If using garlic, add it in the last minute and cook until fragrant.
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Crisp the Potatoes: Push the vegetables to the side of the skillet. Add the remaining 1 tablespoon of butter or oil to the empty space and add the diced potatoes. Spread them out in an even layer and let them cook undisturbed for 4-5 minutes to get a crispy, golden-brown crust on one side. Then, stir everything in the skillet together.
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Combine and Heat Through: Add the cooked chicken, thyme, paprika, and any other optional vegetables (like corn or peas). Season generously with salt and pepper.
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Press and Brown: Press the hash down into the skillet with a spatula. Let it cook without stirring for 4-5 minutes at a time to create a crispy crust on the bottom. Stir, then press down again and repeat once or twice until the hash is heated through and has plenty of crispy bits, about 10-15 minutes total.
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Serve: Make small wells in the top of the hash and crack in eggs, if desired. Cover the skillet and cook for 3-5 minutes, until the egg whites are set but the yolks are still runny. Alternatively, serve the hash topped with a separately fried or poached egg. Garnish with fresh parsley and a dash of hot sauce.
Pro-Tips for Perfect Hash:
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The Best Potatoes:
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Leftover Potatoes: This is the #1 choice! Leftover roasted potatoes or boiled potatoes hold their shape and get incredibly crispy.
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Fresh Potatoes: Use Yukon Gold or Russet potatoes. Par-cook them first by boiling, steaming, or microwaving until just tender. This ensures they cook through without burning the other ingredients.
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The “Crispy” Secret: The key to a good hash is patience. Don’t stir it constantly. Let it sit and form a crust on the bottom before flipping and repeating.
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Flavor Boosters:
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Add Bacon: Cook 4-6 slices of chopped bacon first. Use the bacon fat to cook the hash and sprinkle the crispy bacon on top at the end.
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Creamy Twist: Stir in 2-3 tablespoons of heavy cream or sour cream at the very end for a richer, saucier hash.
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Southwest Style: Use cumin and chili powder instead of paprika, and add a can of diced green chiles with the bell pepper.
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Using Raw Chicken: If you don’t have cooked chicken, dice one raw chicken breast. Season it and cook it in the skillet first until cooked through. Remove it, then proceed with the recipe, adding the cooked chicken back in with the potatoes.
Enjoy this incredibly versatile and satisfying one-pan meal