This Chicken Apple Hash is a comforting, home-style dish that perfectly balances savory and sweet flavors. The crispy potato base provides a hearty texture, while the diced chicken adds protein and richness. The addition of Golden Delicious apples brings a subtle sweetness that cuts through the savory elements, enhanced by fresh thyme and parsley. It’s an excellent way to use leftover cooked chicken, making it a quick and satisfying meal for busy weeknights. Serve it hot from the skillet, optionally topped with a poached egg and a dash of chili sauce for an extra kick. This versatile recipe is great for breakfast or dinner, offering a unique twist on traditional hash dishes that the whole family will enjoy.
Chicken Apple Hash
Description
This Chicken Apple Hash is a comforting, home-style dish that perfectly balances savory and sweet flavors. The crispy potato base provides a hearty texture, while the diced chicken adds protein and richness. The addition of Golden Delicious apples brings a subtle sweetness that cuts through the savory elements, enhanced by fresh thyme and parsley. It&# 226;ÂÂs an excellent way to use leftover cooked chicken, making it a quick and satisfying meal for busy weeknights. Serve it hot from the skillet, optionally topped with a poached egg and a dash of chili sauce for an extra kick. This versatile recipe is great for breakfast or dinner, offering a unique twist on traditional hash dishes that the whole family will enjoy.Ingredients
Directions
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Peel and dice the potato into 1/4-inch cubes.
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Dice the onion, red bell pepper, and green bell pepper into 1/4-inch pieces.
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Cut the cooked, skinless, boneless chicken breast into 1/4-inch cubes.
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Core and dice the Golden Delicious apple into 1/4-inch cubes.
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Chop the flat-leaf parsley and measure out the thyme leaves.
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Place the diced potatoes in a small saucepan and cover with salted water.
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Bring the water to a boil and cook the potatoes for 4 to 5 minutes until just tender.
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Drain the potatoes thoroughly and set aside.
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Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
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Add the chopped onion and cook, stirring occasionally, until wilted, about 5 minutes.
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Add the diced red and green bell peppers and cook for 5 more minutes.
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Increase heat to medium-high and add the remaining 1 tablespoon of olive oil.
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Add the diced chicken and parboiled potatoes to the skillet.
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Sprinkle with thyme leaves, salt, and black pepper to taste.
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Cook, stirring occasionally, for 5 minutes to brown the potatoes and chicken.
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Press down on the hash with a heavy plate or lid and cook for 5 minutes to crisp the bottom.
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Flip the hash over using a spatula and press down again.
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Cook for another 5 minutes until the second side is browned and crispy.
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Add the diced apple and chopped parsley to the skillet.
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Cook, turning gently with a spatula, for 5 more minutes until apples are slightly softened.
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Transfer to plates and serve immediately.
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Top with poached eggs and a dash of chili sauce if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
