Chicken, Potato, Squash and Artichoke Hash Recipe

Name: Chicken, Potato, Squash and Artichoke Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds white- or red-skinned potatoes, peeled, quartered lengthwise; 1 1 1/2-pound butternut squash, peeled, halved, seeded, each half cut lengthwise into 3 pieces; 3 tablespoons butter; 3 onions, chopped; 3/4 pound skinless boneless chicken thighs, cut into 3/4-inch pieces; 3/4 pound skinless boneless chicken breasts, cut into 3/4-inch pieces; 2 9-ounce package frozen artichoke hearts, cooked according to package directions; 1 cup whipping cream; 1 cup freshly grated Parmesan cheese (about 3 ounces); 2 tablespoons chopped fresh tarragon or 2 teaspoons dried; Fresh tarragon sprigs (optional)

Servings: persons

2 1/4 pounds white- or red-skinned potatoes, peeled, quartered lengthwise
1 1 1/2-pound butternut squash, peeled, halved, seeded, each half cut lengthwise into 3 pieces
3 tablespoons butter
3 onions, chopped
3/4 pound skinless boneless chicken thighs, cut into 3/4-inch pieces
3/4 pound skinless boneless chicken breasts, cut into 3/4-inch pieces
2 9-ounce package frozen artichoke hearts, cooked according to package directions
1 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
Fresh tarragon sprigs (optional)

1
Cook potatoes and squash in large pot of boiling water until almost tender, about 12 minutes.
2
Drain and cool slightly.
3
Cut vegetables into 3/4-inch dice.
4
(Can be prepared 1 day ahead.
5
Cover and refrigerate.)
6
Divide butter between 2 heavy large skillets and melt over medium heat.
7
Divide onions between skillets and cook until golden brown, stirring occasionally, about 10 minutes.
8
Increase heat to high.
9
Divide chicken, potatoes and squash between skillets and cook until vegetables are golden brown, stirring frequently, about 6 minutes.
10
Divide artichoke hearts, cream, Parmesan and 2 tablespoons tarragon between skillets.
11
Boil until cream thickens and coats hash well and chicken is cooked through, stirring frequently, about 3 minutes.
12
Season to taste with salt and pepper.
13
Garnish hash with tarragon sprigs, if desired, and serve.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/4 pounds white- or red-skinned potatoes, peeled, quartered lengthwise, 1 1 1/2-pound butternut squash, peeled, halved, seeded, each half cut lengthwise into 3 pieces, 3 tablespoons butter, 3 onions, chopped, and more.

Yes, Chicken, Potato, Squash and Artichoke 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.

That's it — enjoy your meal!

Chicken, Potato, Squash and Artichoke Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions