Kickin' Chicken Hash Recipe

Kickin' Chicken Hash Recipe
Staff Writer
Kickin' Chicken Hash Recipe

Pamela Braun

Kickin' Chicken Hash Recipe

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
3g
13%
Cholesterol
100mg
33%
Carbohydrate, by difference
13g
10%
Protein
34g
74%
Vitamin A, RAE
245µg
35%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
215µg
100%
Calcium, Ca
71mg
7%
Choline, total
92mg
22%
Fiber, total dietary
2g
8%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
69mg
22%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
226mg
32%
Selenium, Se
23µg
42%
Sodium, Na
129mg
9%
Water
146g
5%
Zinc, Zn
4mg
50%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.