Creamy Chicken Hash

This dish combines flavorful vegetables with chicken and seasonings to make a tasty lunch or dinner main dish.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb

Tags

• quick
• healthy
• savory
• comfort food
• classic
• sauté

Ingredients

• 1 russet potato (medium, 6 ounces, scrubbed)
• 2 tablespoon butter (divided)
• 0.5 onion (small, finely chopped)
• 0.25 cup green bell pepper (finely chopped)
• 0.25 cup red bell pepper (finely chopped)
• 0.25 cup celery (finely chopped)
• 1 clove garlic (small, finely chopped)
• 2 canola cooking sprays (sprays)
• 2 cup chicken breast (skinless, cooked, diced)
• 2 tablespoon 2% milk
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (freshly ground, to taste)
• 4 tablespoon barbecue sauce (prepared)

Instructions

1. Shred the russet potato and set aside. (It will darken in color, but this will not affect hash.) Heat 1 tablespoon butter or oil in a medium/large non-stick skillet.
2. Add onion, green bell pepper, red bell pepper, celery and garlic.
3. Sauté until lightly browned, 5 minutes.
4. Push vegetables to one side of pan.
5. Add remaining butter or oil.
6. Add russet potato and mix with oil to coat them.
7. Mix and combine well with the vegetables.
8. Cook 3 minutes.
9. If russet potato stick, scrape pan vigorously and move contents around pan to spray the bottom with canola cooking spray.
10. Mix in chicken breast, 2% milk, cayenne pepper, salt and black pepper.
11. Spread and flatten out the mixture into a thick cake.
12. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan.
13. Cook until russet potato are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with canola cooking spray if necessary while turning hash.) When hash is done, divide equally among four plates.
14. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons 2% milk.)

Nutrition (per serving)

• Calories: 250
• Protein: 22.6 g
• Carbohydrates: 19.9 g
• Fat: 8.7 g
• Fiber: 1.8 g
• Sodium: 223 mg
• Saturated Fat: 4.2 g
• Sugar: 8.1 g
• Cholesterol: 83 mg