Kickin' Chicken Hash Recipe

Kickin' Chicken Hash Recipe
Pamela Braun


  • 3 Tablespoons  olive oil
  •   4-5 cloves garlic, minced
  • large onion, diced
  • medium-sized baking potatoes, previously cooked and diced
  • 1 Pound  cooked chicken, chopped or shredded
  •   One 4-ounce can hatch chiles
  • 1 Cup  frozen corn
  •   Kosher salt and freshly ground black pepper, to taste
  • 3/4 Cups  chopped collard greens, kale, or cabbage
  • eggs
  •   Avocado slices, for serving

Leftovers tend to be a dirty word in a lot of houses because it either means boring eating — eating the same thing two days in a row... or longer — or wasted food — since they get shoved to the back of the refrigerator and forgotten until they turn into a science experiment. But this chicken hash recipe uses up lots of odds and ends in the refrigerator to create a delicious meal that can be served for breakfast, lunch, or dinner.

Click here to see 15 Easy Chicken Dinner Recipes.


Preheat the oven to 350 degrees.

Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high heat, and add the garlic as the oil heats. Once the oil is hot, add the onion. Cook and stir until the onion just begins to soften.

Pour in the remaining olive oil. Add the potatoes, chicken, chiles, and corn. Stir and continue to cook until everything is heated through. Add a good pinch of salt and freshly ground pepper to the mixture.

Add the collard greens and stir well to combine. Gently crack the eggs on top of the hash. Remove from the heat and transfer to the oven.

Bake for 15-20 minutes depending on how set you want your egg yolks. Remove from the oven and serve with slices of avocado.


Calories per serving:

498 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 93g 143%
  • Carbs 135g 45%
  • Saturated 21g 104%
  • Fiber 13g 54%
  • Trans 0g
  • Sugars 25g
  • Monounsaturated 49g
  • Polyunsaturated 16g
  • Protein 157g 315%
  • Cholesterol 1,084mg 361%
  • Sodium 694mg 29%
  • Calcium 311mg 31%
  • Magnesium 319mg 80%
  • Potassium 4,178mg 119%
  • Iron 16mg 87%
  • Zinc 12mg 81%
  • Phosphorus 1,751mg 250%
  • Vitamin A 542µg 60%
  • Vitamin C 215mg 358%
  • Thiamin (B1) 1mg 75%
  • Riboflavin (B2) 2mg 116%
  • Niacin (B3) 45mg 223%
  • Vitamin B6 5mg 237%
  • Folic Acid (B9) 303µg 76%
  • Vitamin B12 3µg 52%
  • Vitamin D 4µg 1%
  • Vitamin E 9mg 45%
  • Vitamin K 84µg 105%
Have a question about nutritional data? Let us know.
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