Kickin' Chicken Hash Recipe

Staff Writer
Kickin' Chicken Hash Recipe
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.

4
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

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.

Nutritional Facts

Total Fat
22g
34%
Sugar
5g
N/A
Saturated Fat
5g
25%
Cholesterol
245mg
82%
Protein
39g
77%
Carbs
35g
12%
Vitamin A
117µg
13%
Vitamin B12
0.7µg
11.9%
Vitamin B6
1mg
60%
Vitamin C
55mg
92%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
12%
Vitamin K
44µg
55%
Calcium
93mg
9%
Fiber
4g
15%
Folate (food)
76µg
N/A
Folate equivalent (total)
76µg
19%
Iron
4mg
21%
Magnesium
75mg
19%
Monounsaturated
12g
N/A
Niacin (B3)
11mg
56%
Phosphorus
417mg
60%
Polyunsaturated
4g
N/A
Potassium
1025mg
29%
Riboflavin (B2)
0.5mg
27.7%
Sodium
893mg
37%
Thiamin (B1)
0.3mg
16.8%
Zinc
3mg
19%