Chicken Hash Recipe

Name: Chicken Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 cups russet potatoes; 1 pint chicken broth; 2 tablespoons schmaltz (chicken fat); 3/4 cup yellow onion diced; 8 ounces chicken cooked; 1 each green bell peppers; 1 teaspoon cumin ground; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 8 ounces green chili peppers; 1/4 cup cilantro chopped; 2 tablespoons flour, all-purpose; 1/4 cup vegetable oil; 1 each limes

Servings: persons

3 cups russet potatoes
1 pint chicken broth
2 tablespoons schmaltz (chicken fat)
3/4 cup yellow onion diced
8 ounces chicken cooked
1 each green bell peppers
1 teaspoon cumin ground
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
8 ounces green chili peppers
1/4 cup cilantro chopped
2 tablespoons flour, all-purpose
1/4 cup vegetable oil
1 each limes

1
Cook the potatoes in the chicken stock until they can be pricked easily with a fork.
2
Drain and save the juice.
3
While the potatoes are cooking, heat the fat or oil in a large fry pan, and saute the onion on medium high heat until it is just beginning to brown around the edges (about 5 to 6 minutes).
4
Add the green pepper, the chicken, the spices, and the chilies, and mix until combined.
5
Remove from heat.
6
Add the drained potatoes (and leftovers if you have them) and continue mixing until the ingredients begin to bind (stick together).
7
Correct seasoning with salt.
8
Mix the chopped cilantro in gently with a fork.
9
Transfer the hash to another container, and scrape the residue from the fry pan.
10
Heat oil and chicken fat in pan on medium high.
11
Return hash to pan, spreading it evenly and patting it down gently with a spatula.
12
Fry it until bottom browns, about 8 minutes.
13
Lift the hash with spatula to ensure it will separate easily from the pan.
14
Put a plate upside down over the skillet and invert it so the hash is on the plate.
15
Slide hash back into skillet and brown other side.
16
Or broil the top, but be careful not to dry out the hash.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups russet potatoes, 1 pint chicken broth, 2 tablespoons schmaltz (chicken fat), 3/4 cup yellow onion diced, and more.

Yes, Chicken Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Hash

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