Crispy Chicken Potato Hash Bowls
Crispy Chicken Potato Hash Bowls
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Potato Hash
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 avocado, ripe, sliced or diced
- 2 tablespoons fresh parsley, chopped, for garnish
- hot sauce, as needed, for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and set aside to marinate while you prepare the potatoes.
⏱️ 5 min
- 2
Place the cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until the potatoes are tender-crisp but still hold their shape. Drain thoroughly and set aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of olive oil in a large skillet (cast iron works best for crispiness) over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the drained potatoes in a single layer if possible. Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on all sides. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 12 min
- 5
Push the crispy potatoes to one side of the skillet. Add the diced yellow onion and bell pepper to the empty side. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min
- 6
Return the cooked chicken to the skillet with the potatoes and vegetables. Stir everything together. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Cook for 2-3 minutes to heat through and allow flavors to meld.
⏱️ 3 min
- 7
Divide the crispy chicken potato hash among four bowls. Top each bowl with sliced or diced avocado and a sprinkle of fresh chopped parsley. Serve immediately with hot sauce, as needed, and an optional fried egg on top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Potato Hash Bowls
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Potato Hash
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 avocado, ripe, sliced or diced
- 2 tablespoons fresh parsley, chopped, for garnish
- hot sauce, as needed, for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and set aside to marinate while you prepare the potatoes.
⏱️ 5 min - 2
Place the cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until the potatoes are tender-crisp but still hold their shape. Drain thoroughly and set aside.
⏱️ 10 min - 3
Heat 1 tablespoon of olive oil in a large skillet (cast iron works best for crispiness) over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the drained potatoes in a single layer if possible. Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on all sides. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 12 min - 5
Push the crispy potatoes to one side of the skillet. Add the diced yellow onion and bell pepper to the empty side. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min - 6
Return the cooked chicken to the skillet with the potatoes and vegetables. Stir everything together. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Cook for 2-3 minutes to heat through and allow flavors to meld.
⏱️ 3 min - 7
Divide the crispy chicken potato hash among four bowls. Top each bowl with sliced or diced avocado and a sprinkle of fresh chopped parsley. Serve immediately with hot sauce, as needed, and an optional fried egg on top.
⏱️ 2 min