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.
- 3 Tablespoons olive oil
- 4 -5 cloves garlic, minced
- 1 large onion, diced
- 2 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
- 4 eggs
- Avocado slices, for serving
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.