This Fog Style Chicken Hash is a comforting, hearty breakfast or brunch dish that transforms simple ingredients into a luxurious meal. Tender chicken breasts are simmered with small red potatoes, onions, and bell peppers until fork-tender, then finished in a rich, creamy sauce made with half-and-half. The blend of paprika, chili powder, and fresh herbs adds depth and a subtle kick, while the creamy broth coats every bite. It’s perfect for a cozy weekend morning or a satisfying light dinner.
Fog Style Chicken Hash
Description
This Fog Style Chicken Hash is a comforting, hearty breakfast or brunch dish that transforms simple ingredients into a luxurious meal. Tender chicken breasts are simmered with small red potatoes, onions, and bell peppers until fork-tender, then finished in a rich, creamy sauce made with half-and-half. The blend of paprika, chili powder, and fresh herbs adds depth and a subtle kick, while the creamy broth coats every bite. It's perfect for a cozy weekend morning or a satisfying light dinner.Ingredients
Directions
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In a large Dutch oven or heavy-bottomed skillet, melt the unsalted butter over medium-high heat.
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Add the chicken breasts and cook for about 3-4 minutes per side, until lightly browned. Remove chicken and set aside.
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In the same pot, add the chopped onions and cook for 3-4 minutes until softened.
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Add the green and red bell peppers and cook for another 2-3 minutes until slightly tender.
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Stir in the minced garlic, paprika, chili powder, black pepper, white pepper, dried thyme, and salt. Cook for 1 minute until fragrant.
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Add the quartered red potatoes and the chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
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Return the chicken to the pot, submerging it slightly in the liquid. Simmer covered for another 10-15 minutes until chicken is cooked through (internal temp 165°F).
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Remove chicken and potatoes to a plate, keeping them warm. Strain the cooking liquid into a measuring cup, discarding any solids if desired, or simply drain most of the liquid from the pot leaving about 1/2 cup.
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Return the pot to low heat. Stir in the half-and-half and the chopped scallions. Heat gently until warmed through, do not boil vigorously.
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Chop the cooked chicken into bite-sized pieces. Return the chicken and potatoes to the creamy sauce in the pot.
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Stir in half of the fresh chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
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Serve warm, garnished with the remaining fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 573.6kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 7.9g40%
- Cholesterol 213.6mg72%
- Sodium 196.8mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 64.8g130%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.
Substitutions: You can use heavy cream instead of half-and-half for a richer sauce, or whole milk for a lighter version. Bone-in chicken thighs can be used for more flavor, but adjust cooking time accordingly.
Variations: Add other vegetables like carrots or corn for extra nutrition. For a spicier kick, add a diced jalapeño or a dash of cayenne pepper.
Tip: To ensure even cooking, cut the potatoes into uniform small pieces so they cook at the same rate.
