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. J mostly fell down and seemed confused, but M had a blast frolicking and running around the backyard.
She also helped me in the kitchen, making 3-minute homemade hot chocolate and our go-to granola bars.
By the time the kids were in bed and it was time for hubby and I to have dinner, I was more than a little tired. But I also wanted a steamy, warm 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 do my 10-minute baked potatoes and pour the chicken hash mixture and gravy over them.
It hit the spot.
Warm, creamy, wholesome and delicious.
You could stuff this chicken has mixture into sweet potatoes if you wanted. Or pour 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 thing sing.
And if you don’t have cooked, shredded chicken on hand, just boil your chicken breasts in a pot of water for about 30 minutes, then shred with two forks.
Now you can go sit by the fire and sip some wine. Snow days are fun!
- 1 tablespoon 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
- 3 tablespoons butter
- 3 tablespoons flour (I used whole wheat but any kind is fine)
- 1 1/4 cups chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon Greek yogurt (or sour cream)
For the chicken hash:
- Prepare your potatoes and set aside.
- 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.
For the gravy:
- Melt 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.
Bring it all together:
- Pour the gravy mixture over the chicken hash mixture in the pan. Stir to combine.
- Open and fluff the baked potatoes.
- Heap the chicken hash and gravy mixture all over the potatoes. They should be overflowing.
Amount Per Serving: Calories: 451Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 1640mgCarbohydrates: 51gFiber: 7gSugar: 7gProtein: 24g