Chicken Hash Recipe

A quick dinner, and a delicious way to use up leftovers.

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated April 30, 2024
Chicken and potato hash with a fried egg.

Serious Eats / Yvonne Ruperti

Why It Works

  • Hash is a simple and customizable dish that can use up fresh chicken or leftover meat and vegetables.
  • Cooking the potatoes in chicken broth adds more poultry flavor.

There hasn't been a hash I haven't liked. I'll eat anything fried up with crispy potatoes—corned beef hash, oyster hash, even a vegetarian root veggie hash. What about chicken hash? I can't say that I've ever seen it on a menu. My guess is that maybe chicken is considered too mild to sufficiently flavor this dish. I can see that, but I decided to give it a try anyway, with the challenge to make it as tasty as possible. I know most of us consider a hash to be breakfast fare, but any meat and potato dish more than fits the dinner bill in my book.

I started with uncooked chicken, but hash is a great way to use up leftovers. If you've got cooked chicken lying around, use it. And if the aroma from the rotisserie counter has got you hooked, use that as well. To reap more chicken-y flavor, I simmered Yukon Gold potatoes in chicken broth until tender and creamy before frying them up in a pan. Still, even with a toss of paprika, the hash needed more punch. To the rescue was my stash of spices that I'd just picked up from Kalustyan's. A few tablespoons of fragrant za'tar and turmeric and a dash of hot and zingy harissa paste was exactly the quasi-shakshuka flavor profile that I was looking for. Sprinkle in fresh parsley, place a fried egg on top, and dive in.

March 2013

Recipe Details

Chicken Hash Recipe

Prep 5 mins
Cook 50 mins
Active 45 mins
Total 55 mins
Serves 4 servings

Ingredients

  • 2 1/2 cups homemade or store-bought low-sodium chicken stock

  • 1 pound skinless, boneless chicken breast or thighs, trimmed of visible fat

  • 4 Yukon Gold potatoes (18 to 22 ounces), peeled, cut into 1/2-inch cubes

  • 5 tablespoons olive oil, divided

  • 1 large onion, finely chopped (1 cup)

  • Kosher salt and freshly ground black pepper

  • 3 medium cloves garlic, minced (about 3 teaspoons)

  • 2 tablespoons za'atar spice

  • 1/2 teaspoon paprika

  • 1/2 teaspoon tumeric

  • 1 teaspoon harissa, plus extra to serve on side

  • 1/3 cup chopped fresh parsley

  • 4 large eggs

Directions

  1. If using chicken breasts, slice breasts on bias so they are equal thickness. Heat 2 cups broth over medium heat in medium saucepan to simmer. Add chicken and gently simmer until cooked through, about 5 minutes. Transfer to plate. When cool, cut into 1/2-inch cubes.

  2. Add potatoes to broth and add water (if necessary) to just cover. Bring to boil over medium high heat. Reduce heat to medium and simmer until potatoes are easily pierced with knife, about 10 minutes. Drain potatoes and reserve (discard any remaining potato-cooking liquid)

  3. In large non-stick skillet, heat 2 tablespoons oil over medium heat to shimmering. Add onion and 1/2 teaspoon salt. Cook, stirring, until onions have softened and are beginning to turn golden, 6 to 8 minutes. Add 1/2 teaspoon ground black pepper, garlic, za-atar, paprika, and tumeric, and cook until fragrant, about 30 seconds.

  4. Add 2 tablespoon oil to pan. Stir in potatoes. Cook, stirring, until potatoes have browned, about 8 minutes. Stir in chicken, harissa, and remaining 1/2 cup broth. Cook, stirring, until broth has evaporated. Season to taste and stir in parsley.

  5. In separate pan, heat remaining tablespoon oil to shimmering, and fry eggs. Serve with hash with extra harissa on the side.

Special Equipment

12-inch non-stick skillet

Notes

This dish is a terrific way to use up leftover chicken. Find za'atar and harissa in your local Mediterranean grocery store or make your own.

Read More

Nutrition Facts (per serving)
536Calories
26gFat
38gCarbs
39gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories536
% Daily Value*
Total Fat 26g33%
Saturated Fat 5g25%
Cholesterol 258mg86%
Sodium 678mg29%
Total Carbohydrate 38g14%
Dietary Fiber 5g17%
Total Sugars 5g
Protein 39g
Vitamin C 24mg120%
Calcium 113mg9%
Iron 5mg28%
Potassium 1253mg27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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