Loaded Chicken & Veggie Hash
Loaded Chicken & Veggie Hash
Ingredients
For the Hash
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked rice, leftover, cold
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, diced
- 1 bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
Optional Toppings
- 4 fried eggs
- 1 teaspoon hot sauce, as needed
Instructions
- 1
Heat olive oil and butter in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes. Season with salt, pepper, and paprika.
⏱️ 12 min
- 2
Add the diced onion and bell pepper to the skillet. Cook, stirring frequently, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Stir in the shredded cooked chicken and cold cooked rice. Press the mixture down lightly with a spatula to create a crust. Cook undisturbed for 3-4 minutes to allow the bottom to crisp up.
⏱️ 4 min
- 4
Sprinkle the shredded cheddar cheese evenly over the hash. Cover the skillet with a lid or foil and cook for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min
- 5
Remove from heat. Garnish with fresh chopped parsley. Serve immediately, topped with a fried egg and a dash of hot sauce, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Chicken & Veggie Hash
Ingredients
For the Hash
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked rice, leftover, cold
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, diced
- 1 bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
Optional Toppings
- 4 fried eggs
- 1 teaspoon hot sauce, as needed
Instructions
- 1
Heat olive oil and butter in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes. Season with salt, pepper, and paprika.
⏱️ 12 min - 2
Add the diced onion and bell pepper to the skillet. Cook, stirring frequently, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Stir in the shredded cooked chicken and cold cooked rice. Press the mixture down lightly with a spatula to create a crust. Cook undisturbed for 3-4 minutes to allow the bottom to crisp up.
⏱️ 4 min - 4
Sprinkle the shredded cheddar cheese evenly over the hash. Cover the skillet with a lid or foil and cook for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min - 5
Remove from heat. Garnish with fresh chopped parsley. Serve immediately, topped with a fried egg and a dash of hot sauce, if desired.
⏱️ 1 min