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.
- 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.)
+ 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.)
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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