This post may contain affiliate links. Please read my disclosure policy.
A quick and easy chicken hash served over fluffy potatoes with a fast gravy. So comforting!
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!
Chicken hash over baked potato
Chicken hash served over fluffy potatoes with a fast gravy. So comforting!
Ingredients
- 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
Quick gravy
- 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)
Instructions
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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 536kcal Calories from fat 220 | |
| % Daily Value | |
| Total Fat 24g | 37% |
| Saturated Fat 10g | 50% |
| Transfat 0g | |
| Cholesterol 78mg | 26% |
| Sodium 1186mg | 49% |
| Carbohydrate 58g | 19% |
| Dietary Fiber 8g | 32% |
| Sugars 9g | |
| Protein 23g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Kennedy Cole| KCole's Creative Cooking Corner says
July 20, 2015 at 11:46 AMWhen I saw this on Foodgawker, I just had to hop on over and let you know how much I LOVE this dish! We love anything that involves sweet potatoes (especially when they only take 10 minutes to make (!!!) ) 🙂 And the addition of rich gravy and that hearty chicken hash just sets this dish above and beyond the traditional sweet potato! Great recipe! I definitely ought to try this tonight! 😀
Kathryn says
July 20, 2015 at 12:39 PMThanks so much, Kennedy! I do love how fast and hearty this is, while still being pretty light and full of yummy veggies! I used regular russet potatoes here, but it would be awesome with sweet potatoes, too. (They are one of my faves as well!) Hope you try it and let me know how you like it! 🙂
Ana Fernandez says
July 20, 2015 at 1:40 PMyum!! I’m a huge fan of baked potatoes but I was in a rut with them (making the same ALL the time) this just makes me want to get in the kitchen and start cooking this them again!! Great blog!
Kathryn says
July 21, 2015 at 12:30 PMThanks Ana! I know, I usually just do plain baked potatoes – which I love dearly – but it’s fun to switch it up sometimes! I’ve got lots more potato recipes planned for you 🙂
annie says
July 21, 2015 at 2:47 AMOh wow! This is like a SUPER loaded baked potato. I can’t wait to try it! (Also, I have a soft spot for all things with gravy…poutine? swoon. thanksgiving potatoes? in love.)
Kathryn says
July 21, 2015 at 12:31 PMHaha, agreed Annie! I love to load them up! And now you’ve got me craving poutine 😉
Quinn Caudill says
October 19, 2015 at 10:51 AMGreat comfort food. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Hope to see you again this week.
Kathryn says
October 19, 2015 at 3:18 PMI love this time of year and all the comfort food classics! Thanks for hosting a great party 🙂