Chicken Hash is a comforting, warming, filling breakfast or dinner recipe great for using leftovers or meal prep. This budget-friendly family favorite is full of veggies, protein, and nutrients.
In a medium pot, boil broth and potatoes for about 20 minutes until potatoes are tender. Set aside.
Meanwhile, heat 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook until the chicken is done (about 10 minutes). Set aside & shred to make 3 ½ cups cooked chicken.
Add the remaining 1 tablespoon of butter to the pot, and add the onions, celery, and carrots. Sauté for 10 minutes. Add in mushrooms and minced garlic, and sauté for about 7 minutes until the mushrooms release their juices.
Add paprika, black pepper, cayenne pepper, nutmeg, and salt. Stir well.
Transfer the potatoes, the broth with the potatoes, and the chicken to the pot with the veggies. Stir together.
In a small bowl, stir together the water and cornstarch. Pour into pot, and stir well.
Stir in fresh thyme. Let the mixture simmer for at least 30 minutes. Best if cooked for over an hour. Enjoy!
Notes
*Cook 1.5 pounds of raw chicken before sautéing the veggies, or use 3 ½ cups of cooked chicken.*Use butter, olive oil, or bacon grease to sauté the veggies.*Makes 16 cups