Chicken Hash

About Chicken Hash

This chicken hash is glorious. It's comforting, warming, filling, and full of veggies.

Plus, it's downright delicious.

One of my grandmother Nan's go-to breakfast recipes was hash. Usually turkey or beef hash, but really it was any type of meat she had left over from the night before (or found in the freezer).

The version is made with chicken.

You can use leftover chicken, or buy & cook some chicken before making the hash. This will add only about 10 minutes to your cooking time.

While this old fashion chicken hash isn't a super quick recipe, it doesn't require a lot of effort. Just time.

Nan always made this for breakfast, but it's great for dinner. I love making a big batch and freezing it for later.

You can serve it as is or over grits.

Nan insisted that you boil the potatoes in unsalted chicken broth or vegetable stock for maximum flavor, so I always do this.

Especially because you add the potatoes with their cooking liquid to the hash, the broth flavors this chicken hash recipe.

And when you cook the potatoes in broth, you keep the potatoes from tasting bland.

The hash is better the longer you let it cook, but it's so tasty that it's hard to wait.

Ingredients

Broth: Chicken broth, vegetable broth, or beef broth can be used to make this chicken hash recipe. Homemade or store bought will both work, but I recommend using low-sodium or no-salt-added to keep the sodium from being super high in this dish.

In a pinch, you can use water, but you'll want to add extra seasoning to the hash to compensate for the lack of flavor.

Potatoes: White potatoes, red potatoes, and yellow potatoes are great for hash and stews because they retain most of their texture when cooked. Russet potatoes are also a good option and were used for testing the recipe.

Butter: To sauté the veggies (and cook the chicken if needed), use butter, olive oil, avocado oil, canola oil, or bacon grease.

Chicken: This is a great recipe for using leftover cooked chicken (or turkey). Or simply cook the chicken in the same pot before you start sauteeing the veggies. You can use chicken breasts, thighs, or ground chicken.

Veggies: Onions, celery, carrots, mushrooms, garlic, and potatoes are the veggies in this hash. Any color of onions will work, and you can adjust the amount of each veggie you like.

Spices: Paprika, black pepper, cayenne pepper, nutmeg, salt, and fresh thyme season this recipe. You can adjust as desired or add other spices you enjoy.

Cornstarch: To thicken the hash, mix cold liquid with cornstarch then add it to the pot. After it simmers for about 10 minutes, it will thicken. You can use water or extra broth, but make sure it is cold.

Recipe Tips

• If you are using leftover cooked chicken, you'll only need 1 tablespoon of butter for sauteing veggies.
• Make sure you use cold liquid to mix with the cornstarch. Otherwise, you might get undesirable lumps in your hush.

How to Fix a Mistake

• Too thin: Simmer for an additional 15-30 minutes until it thickens. Or stir together 1 tablespoon of cornstarch + 2 tablespoons of cold liquid and pour into chicken hash. Cook for 5-10 minutes until thickened.
• Too thick: Pour in water or broth in ½ cup increments, stirring between additions, until it reaches your desired consistency.
• Lacking flavor: Add extra spices, a squeeze of lemon juice, or a dash of hot sauce.

How to Make Allergy-Friendly

This chicken hash recipe is naturally gluten-free, egg-free, soy-free, and nut-free. Use oil or bacon grease instead of butter to make it dairy-free.

Make-Ahead Ideas

Chicken hash is ideal for making in advance, so it's great for meal prep. Simply follow the directions and store in the fridge or freezer.

It's helpful to freeze in smaller containers, so you don't have to defrost the entire batch if you only need a few servings.

Storage Suggestions

Keep in an airtight container in the fridge for up to 6 days or in the freezer for up to 6 weeks.

To reheat

• In the microwave: Put in a microwave-safe bowl, and heat for 45 seconds at 100% power. Stir and microwave for another 30-45 seconds until warm.
• On the stovetop: Transfer hash to a pot, and heat over medium. Cook for about 5-10 minutes, stirring often, until warm.

Variations

Ingredient Options

Garlic: Garlic powder can be used in place of fresh garlic. Use 1 teaspoons of garlic powder.

Fresh thyme: Fresh rosemary can be used in place of fresh thyme. Mince it before adding it to the hash. Additionally, you can use dried thyme, which you will add with the other seasonings.

Nutrition Benefits

This old-fashioned chicken hash recipe has over 12 cups of veggies including onions, celery, carrots, mushrooms, garlic, and potatoes.

All the veggies are full of antioxidants and a variety of nutrients. Chicken breast is high in protein and many vitamins and minerals.

Plus, one (2-cup) serving of chicken hash provides 23 grams of protein, 4 grams of fiber, 115% RDA of Vitamin A, 29% RDA of potassium, and 24% RDA of Vitamin C.

What to Serve with Chicken Hash

My favorite way to enjoy chicken hash is over grits, preferably cheese grits.

Technically, this can be served on its own because it has a nice balance of protein, carbs, and fat.

Since I typically serve it for breakfast, I like to add a side of bacon and fruit.

Final thoughts:

My whole family loves this old-fashioned chicken hash recipe, and you will too!

It's hearty, delicious, and nutritious. Great way to use up leftover rotisserie chicken and to have breakfast or dinner in the freezer.

Even though it takes time to simmer, chicken hash is simple. In fact, it's one of my favorite easy meals.

I always get excited to have it for breakfast (especially since it makes so much and I only have to cook one pot to get 8 giant servings).

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