Serves 6
45 min
Buffalo Chicken Potato Hash
Recipe GLPReac50ab15a0bc6
A spicy and savory hash combining tender potatoes with seasoned ground chicken, sautéed vegetables, and bold buffalo sauce. Finished with optional crumbled blue cheese for a cooling contrast to the heat. Perfect as a hearty side dish or light main course.
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Ingredients
3 cups potatoes, peeled if desired, cut into ½-inch cubes
1 tablespoon oil
½ cup chopped onion
1 cup chopped carrots, cut into ¼-inch pieces
½ cup chopped celery, cut into ¼-inch pieces
1 pound ground chicken breast
½ cup hot sauce
Salt and black pepper to taste
1 cup crumbled blue cheese, optional for topping
Additional hot sauce for serving, optional
Directions
Place the cubed potatoes in a large pot and cover with cold water. Cover the pot with a lid, bring the water to a boil over high heat, then reduce to a simmer. Cook for 5-7 minutes until the potatoes are just tender when pierced with a fork but still hold their shape.
Drain the potatoes thoroughly in a colander and set aside.
While the potatoes cook, heat the oil in a large skillet over medium-high heat until shimmering.
Add the onion, carrots, and celery to the hot skillet. Season with salt and pepper to taste. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and the edges begin to brown.
Add the ground chicken to the skillet, breaking it apart with a wooden spoon as it cooks. Continue cooking for 6-8 minutes, stirring frequently, until the chicken is cooked through with no pink remaining (internal temperature should reach 165°F) and is browned throughout.
Add the cooked potatoes and hot sauce to the skillet, stirring gently but thoroughly to coat all ingredients evenly with the sauce. Cook for another 5-10 minutes, stirring occasionally, until the potatoes develop light golden-brown edges and are heated through.
Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving platter and top with crumbled blue cheese if desired. Serve with additional hot sauce on the side if preferred.
