Fog-Style Chicken Hash Recipe

Name: Fog-Style Chicken Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth or water; 2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved; 1 1/2 pounds small red potatoes; 1 large onion, chopped fine; 1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup); 1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup); 3 garlic cloves, minced; 2 tablespoons unsalted butter; 1 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon salt; 1/2 cup chopped scallion, white and pale green parts only; 1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped; 1 cup half-and-half; poached eggs; toasted whole-grain bread

Servings: persons

4 cups chicken broth or water
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
1 1/2 pounds small red potatoes
1 large onion, chopped fine
1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
3 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 cup chopped scallion, white and pale green parts only
1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
1 cup half-and-half
poached eggs
toasted whole-grain bread

1
In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer.
2
Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.
3
Remove skillet from heat and cool chicken in liquid 20 minutes.
4
discard liquid and cut chicken into 1/2-inch cubes.
5
Cut potatoes into 1/2-inch cubes.
6
In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
7
In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes.
8
Add spices, thyme, and salt and cook, stirring, 1 minute.
9
Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
10
Top hash with poached eggs and serve with toast.

806

kcal

Calories

Fat

Carbs

100

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.

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 19 ingredients. The key ingredients include: 4 cups chicken broth or water, 2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved, 1 1/2 pounds small red potatoes, 1 large onion, chopped fine, and more.

Yes, Fog-Style 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.

That's it — enjoy your meal!

Fog-Style Chicken Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions