Chicken Hash

Name: Chicken Hash
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 lb. Yukon gold potatoes, cut into 1" pieces; 1 ⁄ 2 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 1 lb. boneless, skinless chicken thighs; 8 oz. button mushrooms, cleaned and quartered; 1 small yellow onion, thinly sliced; 1 tbsp. thyme leaves, chopped; 1 ⁄ 2 tsp. crushed red chile flakes; 4 cloves garlic, thinly sliced; 1 ⁄ 2 cup chicken stock; 2 tbsp. finely chopped parsley; Poached eggs, for serving (optional)

Serves
serves 4-6

MACKENZIE SMITH

Roasting the potatoes separately gives them a crisp texture without the addition of extra fat.

Ingredients

1 ¹⁄₂ lb. Yukon gold potatoes, cut into 1" pieces
¹⁄₂ cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 lb. boneless, skinless chicken thighs
8 oz. button mushrooms, cleaned and quartered
1 small yellow onion, thinly sliced
1 tbsp. thyme leaves, chopped
¹⁄₂ tsp. crushed red chile flakes
4 cloves garlic, thinly sliced
¹⁄₂ cup chicken stock
2 tbsp. finely chopped parsley
Poached eggs, for serving (optional)

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Instructions

Step 1

Heat an oven to 400°. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.

Step 2

Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Shred reserved chicken and return to pot along with potatoes and stock. Season with salt and pepper, and cook, stirring occasionally, until all ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley; serve with poached eggs, if you like.

Heat an oven to 400°. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.
Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Shred reserved chicken and return to pot along with potatoes and stock. Season with salt and pepper, and cook, stirring occasionally, until all ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley; serve with poached eggs, if you like.