Serves 4
250 cal · 31 min
Creamy Chicken Hash
Recipe GLPR566d93ed9bdb58
A hearty, one-skillet main dish featuring tender diced chicken breast combined with shredded potatoes and sautéed vegetables in a savory, lightly creamy sauce. Cooked until golden and crispy at the edges, then served with a rich barbecue sauce drizzle.
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Ingredients
1 medium russet potato (about 6 ounces), scrubbed and shredded
2 tablespoons butter, divided
1/2 small onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup celery, finely chopped
1 small garlic clove, finely minced
2 sprays canola cooking spray
2 cups cooked skinless chicken breast, diced
2 tablespoons 2% milk
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
4 tablespoons prepared barbecue sauce
Directions
Wash your hands thoroughly with soap and water. Shred the russet potato and set it aside; the potato may darken slightly, but this will not affect the final dish.
Heat 1 tablespoon of butter in a medium or large non-stick skillet over medium heat.
Add the chopped onion, green bell pepper, red bell pepper, celery, and minced garlic to the skillet.
Sauté the vegetables for about 5 minutes, stirring occasionally, until they are lightly browned and softened.
Push the sautéed vegetables to one side of the skillet, creating space on the other side.
Add the remaining 1 tablespoon of butter to the empty side of the skillet.
Add the shredded potatoes to the melted butter and stir to coat them evenly with the butter.
Mix the potatoes together with the cooked vegetables, combining all ingredients well.
Cook the mixture for 3 minutes, stirring occasionally, to begin softening the potatoes.
If the potatoes begin to stick to the pan, use a sturdy spatula to scrape the bottom of the skillet vigorously, then lightly spray with cooking spray and stir to redistribute the mixture.
Add the diced cooked chicken, milk, cayenne pepper, salt, and black pepper to the skillet. Mix until all ingredients are evenly combined.
Flatten and spread the hash into an even, thick layer across the entire bottom of the skillet.
Using the edge of a sturdy spatula or pancake turner, gently cut the flattened hash into 4 equal sections without removing from the skillet. Alternatively, the hash can be broken into rougher, irregular pieces as it cooks. Cover the skillet with a lid.
Cook for 3 to 5 minutes, or until the potatoes are tender and the bottom of the hash is lightly browned and crispy. Occasionally turn the hash sections so that both sides can develop a golden-brown exterior. If needed, lightly spray with additional cooking spray while turning. The hash is done when the potatoes are fork-tender and the edges are golden.
Divide the hash evenly among four serving plates. Drizzle the barbecue sauce over the top of each portion or around the plate. Serve immediately while hot.
