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.
Yield: 4 servings
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
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