1/4 Photos of Chicken Hash
This chicken hash is great for using up leftovers, and tastes great. It can be served in pastry cups (add a little cooking sherry to make it "fancier"), over cornbread waffles, or with fried eggs on top. I've even seen it served over rice. You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish.
My Private Note
Units: US | Metric
- 1 cup potato, cubed
- 1 cup chicken stock
- 1/2 cup onion, diced
- 1/2 cup celery, diced very small
- 1/2 tablespoon garlic, chopped
- 2 tablespoons butter
- 1/4 cup thyme (or a combination of all three) or 1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
- 1 cup chicken, cooked and cubed
- 2 tablespoons heavy cream
- 1Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
- 2In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
- 3Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!
Browse Our Top Breakfast Recipes
Nutritional Facts for Chicken Hash
Serving Size: 1 (146 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 140.2
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 5.5 g
- Cholesterol 27.3 mg
- Sodium 142.7 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 1.5 g
- Sugars 2.3 g
- Protein 2.8 g
The following items or measurements are not included: