By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
611 cal · 35 min
Chicken-Cranberry Hash
Recipe GLPR60a9b2e1015e72
A hearty and colorful skillet hash featuring diced cooked chicken, crispy cubed potatoes, tart-sweet dried cranberries, and fresh green onions, all brought together with a touch of sage and cream. Pan-seared until golden and crusty on the outside while remaining tender within, this one-pan dish makes a satisfying main course.
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Ingredients
2 1/2 cups frozen southern-style cubed hash brown potatoes
1 1/2 cups diced cooked chicken
1 cup thinly sliced green onions
1/2 cup dried cranberries
1/3 cup half and half
1 teaspoon crumbled dried sage
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Directions
In a large mixing bowl, combine the frozen hash brown potatoes, diced cooked chicken, sliced green onions, dried cranberries, half and half, and crumbled sage. Toss everything together until evenly mixed. Season the mixture generously with salt and pepper to your taste.
Heat the vegetable oil in a medium skillet over medium heat until it shimmers. Add the entire hash mixture and use a spatula to spread it into an even, level layer across the bottom of the pan. Cover the skillet with a lid and cook for 15 minutes, stirring up the browned bits from the bottom of the hash every 5 minutes to ensure even cooking.
Remove the lid and increase the heat to high. Continue cooking for about 10 minutes more, stirring occasionally, until the hash develops a golden-brown, crispy crust on the edges and bottom.
Divide the hash between two plates and serve hot.
Comments
Every ingredient here is a Harris Teeter or Food Lion staple—hash browns, rotisserie chicken, and frozen or fresh cranberries are all easy finds in Charlotte without a second stop. Real prep time is closer to 40 minutes once you account for browning the potatoes properly and letting the cream reduce, though the claim is not wildly dishonest. Cost per serving runs around $3.50 to $4.00 depending on whether you use rotisserie chicken, making it weeknight-friendly. This is a small-portion dish (two servings) that reheats reasonably well and suits an autumn or winter weeknight, playing to North Carolina's cranberry season, though it is not a make-ahead that improves overnight.
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