Buffalo Chicken Potato Hash

Name: Buffalo Chicken Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
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

Recipe GLPReac50ab15a0bc6

American

Main Course

45 min

357 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Ground chicken breast, potatoes, and a basic pantry framework hit all the marks for a Charlotte weeknight—everything shows up at Harris Teeter, Food Lion, or Walmart without a special trip. The stated 45 minutes is honest: dicing potatoes and vegetables, browning the chicken, and simmering together takes about that long, though home cooks should budget an extra five minutes if using whole carrots and celery from the fridge rather than pre-cut. The real cost driver is ground chicken breast (roughly $6–7 per pound), but six servings bring it to under $2 per plate, especially if you already have hot sauce and oil at home. The dish reheats well and works as a filling weeknight dinner for a family, though the blue cheese crumble finish is optional and skippable if you are watching the budget. The only caveat: if your ground chicken is lean and you rush the browning step, the hash can turn dry; a brief simmer with a splash of broth or water at the end prevents that.