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Chicken Hash

February 8, 2011 By Kate 4 Comments

This dinner is an absolute favorite around our house. According to my husband, we don’t have it often enough though. (Apparently that’s the down side of being married to a food blogger. Too many new meals and experiments and not enough repetition. Who knew that would ever be a complaint?)

I first shared a recipe for Chicken Hash when I started this blog back in 2008. Since then, I’ve tweaked it a bit and gotten some better pictures. It still tastes just as good today as it did then! This is a great quick weeknight dinner, especially when served with a side salad.

I serve it with homemade chicken gravy and ketchup as topping options. The three middle kids opt for ketchup whenever it’s available, and even our son, who isn’t a fan of potatoes, gobbles it up when it’s drowning in ketchup. I consider that a success, although I do have to stretch my healthy sensibilities since I’d prefer he used less ketchup. But I know beggars can’t be choosers, so I’ll take what I can get.

Chicken Hash

  • 4-6 large potatoes
  • 1 small red onion
  • 3 carrots
  • 1 lb. boneless, skinless chicken breasts
  • Salt & pepper, to taste
  • 3 T. oil
  • 2 T. butter
  • 1 t. salt
  • 1/2 t. paprika
  • 1/2 t. black pepper

+ 30 minutes cooking time  Wash potatoes and place in a large pot. Cover completely with water and bring to a boil. Cook for 20-30 minutes, until fork tender. Drain and rinse potatoes with cold water. Cool completely, then cut into tiny cubes. Refrigerate until using. (This can be done up to 2 days in advance.)

Dice onion. Peel carrots and shred on a box grater or thinly slice. Refrigerate until using.

+ about 10-30 minutes baking time  Season chicken with salt and pepper to taste. Bake at 375 degrees for 25-30 minutes, until fully cooked or microwave until fully cooked, about 10 minutes. Dice or shred chicken and refrigerate until using. (These can be done up to 2 days in advance, or you could use any leftover chicken that you might have on hand.)

Heat oil and butter in a large skillet. Add onion and cook for 2 minutes. Add potatoes and cook for 5 minutes.

Stir in carrots, chicken, salt, pepper and paprika. Continue cooking until potatoes are crisp and everything is heated through, about 10 minutes.

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Bacon Wrapped Potato Halves

November 28, 2010 By Kate 1 Comment

Bacon and potatoes definitely top the list of my most favorite foods. So to me, there’s nothing better than combining them, whether is a bowl of Loaded Baked Potato Soup, a heaping helping of Twice Baked Potato Casserole or something more simple. These Bacon Wrapped Potato Halves are definitely something simple – just potatoes, bacon and some seasonings. That’s all you need to make this amazing side dish.

Plus, it’s as simple in preparation as it is in ingredients. The potato halves come together in just minutes yet make an impressive presentation. The potatoes are infused with bacon flavor and the crispiness of the bacon makes a perfectly contrasting texture to the creamy potatoes.

Bacon Wrapped Potato Halves

  • 4 – 6 red skinned potatoes
  • Salt, pepper and paprika, to taste
  • 8-12 slices bacon

10 Minutes Free: Wash potatoes. Poke several holes in each one with a fork. Place on a plate and microwave for 5-8 minutes, until just tender to the touch. Refrigerate until using.

5 Minutes Free + 30 Minutes Bake Time: Cut partially baked potatoes in half lengthwise. Sprinkle each potato half generously with salt, pepper and paprika. Wrap a slice of bacon around each half. Place on a cookie sheet and bake at 375 degrees for 25-30 minutes, until the bacon is browned and crispy.

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Spinach & Garlic Smashed Potatoes

November 11, 2010 By Kate 2 Comments

I’ve spent the past few years trying to convert my husband into a mashed potato lover. I’ve been somewhat successful in that he’ll now eat a hearty serving of flavorful smashed potatoes without any gravy. They are still not a favorite though, but I’m willing to accept the small victories. I guess it’s possible that not everyone loves the idea of sitting down with a big bowl of mashed potatoes like I do.

When it comes to mashed vs. smashed potatoes, I definitely prefer the smashed variety. I like a few bigger chunks of potato mixed in. I also always opt for red skinned or yellow potatoes when making smashed potatoes because I don’t have to peel them.

For this recipe of Spinach & Garlic Smashed Potatoes, I decided to combine elements of my recipe for Creamed Spinach and my basic smashed potatoes. They turned out SO good. Our 5 year old ate 3 servings with dinner and requested the leftovers as her after school snack. She’s definitely a girl after my own heart.

Spinach & Garlic Smashed Potatoes

  • 2 – 3 lbs. red skin potatoes, cubed
  • 10 cloves garlic, peeled
  • 1/2 c. butter
  • 4 oz. cream cheese
  • 1/2 lb. frozen chopped spinach, thawed
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 2 t. salt
  • 1 1/2 t. pepper

1. Place the potatoes and garlic cloves in a large pot. Cover with cold water. Bring to a boil and simmer until potatoes are fork tender. Drain.

2. Return the potatoes and garlic to the pot and add the butter and cream cheese. Smash/mash the potatoes with the butter and cream until desired consistency.

3. Stir in the remaining ingredients and mix until combined.

An added bonus with these potatoes is that the spinach adds a mild undertone instead of a strong flavor. So it’s a great way to get some extra veggies in your family’s diet, as long as they don’t mind green things in their food.

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