Leftovers – Chicken Potato Hash

Chicken Potato Hash - Use your leftovers, People! | @Susan Salzman | www.theurbanbaker.comEvery Sunday I roast a few chicken breasts (bone in, skin on). It’s easy. Having shredded chicken in the kitchen at all times prevents me from randomly eating empty calories during the week. Plus, having pre-cooked, roasted chicken on hand, gives me lots of inspiration for one pot meals.

Generally, I don’t really like leftovers. With that said, I always make enough food for dinner so M can take lunch to work with him the next day and the kids have something healthy to put in their lunch box. Yet, by the time Thursday rolls around, even though I have “planned” a particular meal for that night (yes, I do meal plan every single week), sometimes it is hard to motivate. Whipping up a meal in less than 2o minutes is sometimes much more desirable than what was supposed to be on the table that night and this leftover hash was created on one of those nights.

Use up your leftovers and make a big pan of hash | @Susan Salzman | www.theurbanbaker.comLeft over roasted potatoes, shredded chicken, half of a red pepper, a few leeks, additional random veggies, and some spices, created one of our new favorites; Chicken-Potato Hash. It is equally delish with or without the poached egg. Eli and I prefered it with the egg, where as Isaac cannot sit next to us when eggs are on the menu. Instead, he added a bit of ketchup. This also makes a wonderful and highly requested Sunday morning breakfast. Sausage works just as well and I have been known to a throw in some left over green beans, roasted carrots (or other roots), and a dollop of goat cheese.

 

Leftover Chicken Potato Hash


Ingredients

for the chicken:
4 – 6 organic chicken breasts, bone in, skin on
good olive oil
Celtic sea salt
fresh ground pepper

for the hash:
3 tablespoons unsalted butter, divided
1 cup cooked chicken, cubed or shredded
1/2 – 3/4 cup cooked potatoes (I have used leftover baked potatoes and grilled potatoes)
3/4 cups leeks, white part only, diced
3/4 cups celery, diced
1/2 cup red pepper (or whatever color you have on hand), diced
1/2 teaspoon Celtic sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon cumin
1/2 cup homemade chicken broth
4 large organic eggs (optional)

Instructions

for the chicken:
• preheat oven to 375*
• line a rimmed baking sheet with heavy duty foil. set aside.
• wash and pat dry the chicken breasts. place on prepared baking sheet.
• brush breasts with olive oil.
• sprinkle with Celtic sea salt and fresh ground pepper.

for the hash:
• in a large cast iron skillet, melt butter.
• add leeks, celery, and red peppers. saute until translucent and soft, about 10-12 minutes.
• add chicken stock and turn up the heat to high. bring to a boil. turn down to medium and reduce liquid by half.
• add cooked chicken and potatoes. saute until both are warmed through.
• add salt, white pepper, and cumin. turn down to low and keep warm while poaching your eggs (if using).
• serve warm!

The Urban Baker / SusanSalzman.com

More Hash Recipes
Chorizo Hash + Eggs – Rachel Ray
Traditional Roast Beef Hash – Simply Recipes
Bacon Corn Hash – Smitten Kitchen
Cumin Scented Sweet Potato Hash – Pinch My Salt

Showing 14 comments
  • Deliciously Organic
    Reply

    What a great use of leftovers!

  • Reply

    Totally inspired! This recipe looks so delicious and easy. Thanks!

  • Nancy@acommunaltable
    Reply

    I knew we were kindred spirits Susan – I make this a lot during la crosse season since I can literally throw it all in a pan and serve it up in one dish – love all the veggies in yours!!!

  • Alison @ Ingredients, Inc.
    Reply

    great idea for leftover chicken!!

  • Kim
    Reply

    I never think about making a hash… I will because this one looks really good!

  • Amanda
    Reply

    What a fantastic recipe!!! And your writing and photography make it like reading a chapter of a good book. Great job!

  • marla
    Reply

    Great recipe Susan! Love using all those healthy leftovers!

  • EA-The Spicy RD
    Reply

    Love this idea, with the egg for me please :-). I just “roasted” my first whole chicken in the crockpot….so easy! Definitely going to make this soon!

    • Susan
      Reply

      Yes, I agree on the egg option. I, too, made a chicken last night. Tossed the carcass in a huge pot with a few necks and made this stock ( https://susansalzman.com/grandma-roses-homemade-chicken-stock/). It has been simmering over night and my kitchen smells divine! Only wish it wasn’t going to be 90* today – so ready for fall!

  • Esi
    Reply

    I just love a simple hash with a perfect egg on top. Great way to use leftovers!

  • Kristen
    Reply

    What a great leftover recipe idea. LOVE this!

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  • […] Comfort food with a crust. Need I say more? Thanksgiving, for me, is all about the sides. I do love my gravy, but I prefer it over my rustic herb stuffing. Forget the turkey and save it for a big batch of turkey potpie or a morning hash. […]

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Mac, Chicken 'n Cheese Muffins and a Giveaway | @Susan Salzman | www.theurbanbaker.com