What came first the chicken or the egg? Who cares! Put them on the same plate and contemplate this when you’re done.
Hashes are the perfect thing to utilize leftovers and can be enjoyed at any point in the day. I prefer indulging in hash for brunch or a late lunch around 3:00 in the afternoon. This chicken hash has some of the classic ingredients like potatoes and bell pepper but also includes some summer goodies like summer squash.
The truth is you can put pretty much anything in hash. Sweet potatoes, tomatoes, avocados, zucchini, butternut squash, kale, spinach, bacon, smoked salmon, etc. Just open up your fridge and dump it into the hash.
This chicken hash starts out with pretty, little summer potatoes. There are a few different ways to cook the potatoes which is the foundation of your hash. I use a sautéing/steaming method to cook the potatoes. Some people like to parboil them and then fry them up which may cause them to overcook or break apart. Others cut the potatoes very small and then sauté them from their raw state which can cause the potatoes to burn. I, on the other hand, am very lazy on Sunday afternoons so I’m definitely not taking out more than one pot.
I start by heating up a cast iron pan with some neutral-tasting oil, like grapeseed or canola oil. I turn the heat on to medium high and put the potatoes in the pan. I let the potatoes get nice and golden brown on both sides and then add some water and cover it with a lid. Once the water evaporates take the lid off give the pan a good shake. Make sure the potatoes are not burning or sticking. If the potatoes are still under cooked add a little more water and then put the lid back on. Once the water evaporates again and the potatoes are almost fully cooked add in the veggies.
The sautéing/steaming method ensures the potatoes are fully cooked and crispy on the outside but not burned. It’s also a great way to use less oil–keywords: healthier hash. And it’s all in one pan.
After the potatoes are cooked the sky’s the limit. I put some summer veggies in and leftover roasted chicken. Spice it up with cayenne pepper and paprika. The only other thing that this hash needs is an egg. Fried, sunny-side up, over easy or my personal favorite poached.
There’s nothing better than a runny yolk. All you need now is the hot sauce and a nap.
- 2 tsp grapeseed oil (or other neutral olive oil)
- 6 oz small potatoes, cut into quarters
- 1 scallions, sliced
- 1 small bell pepper, diced
- ½ cup yellow squash, sliced
- 1 small jalapeno, sliced (seeded if you want it less spicy)
- 1 tsp fresh thyme
- 2 oz roasted chicken breast, sliced
- ½ tsp cayenne pepper
- ½ tsp paprika
- 1 egg, poached or over easy
- Heat your cast iron pan over medium high heat and add 1 tsp of grapeseed oil
- Add the potatoes and cook for 2-4 minutes until brown on both sides
- Season with salt and pepper to taste
- Add ⅓ cup of water and cover the pan with a lid and allow potatoes to steam
- Once the water is evaporated, shake the pan and turn the potatoes to make sure they are not burning or sticking
- Test the potatoes with a pairing knife to see if they are cooked through, there should be a little resistance
- If they are still very underdone, then add an additional ⅓ cup of water and cover with a lid and let them steam for a few more minutes until the water is evaporated
- Add 1 tsp of grapeseed oil and the bell pepper, yellow squash, jalapeño and thyme
- Sauté the vegetables until they are "crisp-tender"
- Add the chicken breast, cayenne pepper and paprika and a ¼ cup of water to help moisten the chicken
- Once everything is warmed through it's time to serve
- Top with a poached egg and serve with your favorite hot sauce