Fog Style Chicken Hash

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.

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 573.6

Dietary: Gluten-free

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

1.5 lb Skinless boneless chicken breasts, halved
1 lb Small red potatoes, quartered
1 large Onion, finely chopped
1 small Green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
1 small Red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
3 cloves Garlic, minced
2 tbsp Unsalted butter
1 tsp Paprika
0.5 tsp Chili powder
0.5 tsp Black pepper
0.5 tsp White pepper
0.5 tsp Dried thyme, crumbled
0.5 tsp Salt
0.5 cup Chopped scallion, white and pale green parts only
0.5 cup Packed fresh parsley leaves, washed, spun dry and chopped
1 cup Half and half
4 cups Chicken broth or water

Directions

1
In a large Dutch oven or heavy-bottomed skillet, melt the unsalted butter over medium-high heat.
2
Add the chicken breasts and cook for about 3-4 minutes per side, until lightly browned. Remove chicken and set aside.
3
In the same pot, add the chopped onions and cook for 3-4 minutes until softened.
4
Add the green and red bell peppers and cook for another 2-3 minutes until slightly tender.
5
Stir in the minced garlic, paprika, chili powder, black pepper, white pepper, dried thyme, and salt. Cook for 1 minute until fragrant.
6
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.
7
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).
8
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.
9
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.
10
Chop the cooked chicken into bite-sized pieces. Return the chicken and potatoes to the creamy sauce in the pot.
11
Stir in half of the fresh chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
12
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.

Keywords: chicken hash, breakfast, brunch, potatoes, creamy, comfort food, american cuisine, skillet dinner, protein breakfast, hearty meal, bell peppers, onions, half and half, easy recipe, family friendly

Read it online: https://www.chefs-mate.com/recipe/fog-style-chicken-hash/