This is a great leftover-makeover dinner. In fact, we enjoy it so much that I’ve been known to make it as a stand alone dish, instead of waiting for the leftovers.
We usually like to eat this chicken hash for dinner, with bread and a salad. It would be great as part of a brunch too, with an egg on top or on the side. I always serve it with chicken gravy over the top, but for picky kids who like ketchup, I bet this would be a great option. I usually don’t eat ketchup much myself, but my husband and kids love it, so I just might have to try that for them next time we have this.
Chicken Hash
Ingredients
Chicken Hash
- 3 tbsp olive oil
- 3 tbsp butter or margarine
- 6 potatoes, cut into small cubes
- 1 large onion, diced
- 1 green pepper, diced
- 4 carrots, shredded
- 2 cup cooked and shredded chicken
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Quick Chicken Gravy
- 4 tbsp butter or margarine
- 4 tbsp flour
- 2 cup chicken stock
- 1 tsp black pepper
- 1/2 tsp thyme
Instructions
Chicken Hash
- Heat olive oil and butter or margarine in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, until they just start to brown on one side.
- Add the onion and green pepper. Continue cooking until onion is translucent, about another 5 minutes.
- Stir in the carrots, chicken and seasonings. Cook, stirring often, until potatoes are tender and browned all over, about 10-15 more minutes.
- If desired, serve with chicken gravy (or ketchup!).
Quick Chicken Gravy
- Melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in chicken stock, bring to a boil, and simmer until thickened to desired consistency. Stir in pepper and thyme.
Notes
*A great thing about this dish is that the shredded carrots look just like pieces of melted cheese.
