Chicken hash over baked potato

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes
Serves 4 servings     adjust servings

Chicken hash served over fluffy potatoes with a fast gravy. So comforting!


  • 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)


    For the chicken hash:

    1. Prepare your potatoes and set aside.
    2. Heat the olive oil in a large pan over medium heat.
    3. Add the onion and peppers and cook until softened, about 5 minutes.
    4. Add the carrots, zucchini, chicken, salt, pepper and paprika. Stir to combine.
    5. Reduce heat to low and let the mixture heat through while you get everything else ready.

    For the gravy:

    1. Melt butter in a small saucepan over medium-low heat.
    2. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally.
    3. Add chicken broth slowly and whisk to combine. Add thyme.
    4. Let mixture cook over medium-low heat for 4-5 minutes, until thickened to your desired consistency.
    5. Add the salt and pepper and remove from heat.
    6. Add the Greek yogurt and stir to combine.

    Bring it all together:

    1. Pour the gravy mixture over the chicken hash mixture in the pan. Stir to combine.
    2. Open and fluff the baked potatoes.
    3. Heap the chicken hash and gravy mixture all over the potatoes. They should be overflowing.
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