Leftovers – Chicken Potato Hash

September 26, 2012

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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
there are no rules to this dish. leftover sausage, roasted veggies, soft cheeses would all work. the key to this is to keep it simple!
yield: 6 servings

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)

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!

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

{ 11 comments… read them below or add one }

1 Deliciously Organic September 26, 2012 at 1:49 pm

What a great use of leftovers!


2 Allison [Girl's Guide to Social Media] September 26, 2012 at 2:31 pm

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


3 Nancy@acommunaltable September 26, 2012 at 5:10 pm

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!!!


4 Alison @ Ingredients, Inc. September 26, 2012 at 6:45 pm

great idea for leftover chicken!!


5 Kim September 27, 2012 at 4:38 am

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


6 Amanda September 28, 2012 at 6:13 am

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


7 marla September 28, 2012 at 7:15 am

Great recipe Susan! Love using all those healthy leftovers!


8 EA-The Spicy RD September 29, 2012 at 7:07 am

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!


9 Susan September 29, 2012 at 7:51 am

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 ( http://www.theurbanbaker.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!


10 Esi September 30, 2012 at 6:07 pm

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


11 Kristen October 1, 2012 at 10:05 am

What a great leftover recipe idea. LOVE this!


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