Chicken Hash over Baked Potato

Chicken hash with veggies is served over a fluffy baked potato and drizzled with a creamy gravy for an easy, delicious and comforting dinner.

 

This is a scrappy kind of meal. But the oh-so-comforting kind.

We had a snow day this week. Meaning, the kids had a snow day and mama still had to work. Luckily, we got outside for a bit of icy fun.

In the afternoon, I made some 3-minute homemade hot chocolate for the kids and our go-to granola bars for a snack.

By the time the kids were in bed and it was time for me to have dinner, I was more than a little tired. But I also wanted a steamy, warm cozy dinner to cap off the cold day.

Ah, here it is.

Chicken hash usually has the potatoes sautéed and mixed in. I only had a couple of russet potatoes so I decided I would serve the chicken hash mixture over baked potatoes and top it all with gravy.

It totally hit the spot.

Warm, creamy, wholesome and delicious, I was diving in for forkful after forkful.

(You might also like this cheesy skillet chicken and potatoes for a one-pan dinner.)

OK, let's get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken hash over baked potato. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Chicken: The chicken for this recipe needs to be cooked and shredded. Please plan accordingly. You can use a rotisserie chicken from the store or boil a couple of chicken breasts in a pot of water for about 30 minutes, then shred.
• Veggies: I like adding extra veggies in my hash - we've got green pepper, carrot and zucchini here - but feel free to use your favorites and/or leave one of those out.
• Potatoes: I like to cook my potatoes in the microwave cause it's so quick and easy. You could also roast yours in the oven, just make sure to start them enough in advance.

You could also stuff this chicken has mixture into sweet potatoes if you wanted. Or serve it over some roasted potatoes.

Basically you can't go wrong with chicken hash + gravy + potatoes.

And oh my goodness, the gravy. It’s super fast, super easy and it really sends this over the top. The gravy helps bind everything together and makes the whole dish sing.

Definitely don't skip the gravy.

Last thing, what to do with any leftovers.

The leftover chicken hash mixture, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat in a small skillet on the stove or in a microwave safe dish in the microwave.

It helps to store the gravy separately and add it when reheating, but if you've already poured it over the chicken hash, that's fine. Just know that it won't be as gravy forward and saucy when reheated.

This is a must try for a warm and cozy dinner the whole family will love, snow day or not.

Enjoy!

XO,

Kathryn

PRINT PIN SaveSaved!

No ratings yet

Chicken Hash Over Baked Potato

Chicken hash with veggies is served over a fluffy baked potato and drizzled with a creamy gravy for an easy, delicious and comforting dinner.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Yield: 4 servings

1x2x3x

Cook Mode

Ingredients

For the chicken hash:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 large carrots, peeled and grated
• 1 zucchini, grated, with excess liquid squeezed out
• 2 cups cooked, shredded chicken
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon paprika
• 4 baked potatoes, cooked

For the quick gravy:

• 3 tablespoons butter
• 3 tablespoons flour (any kind is fine)
• 1 ¼ cups low sodium chicken broth
• ¼ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt
• 1 tablespoon plain Greek yogurt (or sour cream)

Instructions

• Prepare the potatoes and set aside (see notes).
• Heat the olive oil in a large pan over medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
• Add the carrots, zucchini, chicken, salt, pepper and paprika. Stir to combine.
• Reduce heat to low and let the mixture heat through while you get everything else ready.
• Make the gravy: Melt the butter in a small saucepan over medium-low heat. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally. Add chicken broth slowly and whisk to combine. Add thyme. Let mixture cook over medium-low heat for 4-5 minutes, until thickened to your desired consistency. Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine.
• Pour the gravy mixture over the chicken hash mixture in the pan. Stir to combine.
• Open and fluff the baked potatoes with a fork. Heap the chicken hash and gravy mixture all over the potatoes. They should be overflowing. Serve immediately and enjoy!

Notes

Chicken: The chicken for this recipe needs to be cooked and shredded. Please plan accordingly. You can use a rotisserie chicken from the store or boil a couple of chicken breasts in a pot of water for about 30 minutes, then shred.

Veggies: I like adding extra veggies in my hash - we've got green pepper, carrot and zucchini here - but feel free to use your favorites and/or leave one of those out.

Potatoes: I like to cook my potatoes in the microwave cause it's so quick and easy. You could also roast yours in the oven, just make sure to start them enough in advance.

Leftovers: The leftover chicken hash mixture, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat in a small skillet on the stove or in a microwave safe dish in the microwave. It helps to store the gravy separately and add it when reheating, but if you've already poured it over the chicken hash, that's fine. Just know that it won't be as gravy forward and saucy when reheated.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 51g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 1640mg | Fiber: 7g | Sugar: 7g

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!