Breakfast Chicken Hash

Got leftover roast chicken? This breakfast hash turns it into a creamy, herb-scented bake in about 30 minutes. Cubed chicken gets tossed with leftover gravy (or cream if you’re starting fresh), seasoned with tarragon and black pepper, then baked in a buttered dish until bubbly and golden around the edges.

Tarragon is the herb doing the real lifting here. Its subtle anise flavor pairs naturally with chicken and cream, and it gives this simple hash a slightly French-bistro quality that straight parsley or thyme wouldn’t.

Chopped pimiento scattered on top adds pops of sweet red pepper color and a gentle sweetness that rounds out the savory base. Serve it alongside corn cakes or waffles to soak up every bit of that creamy sauce.

Kitchen Tips

• Leftover gravy works better than cream here because it’s already seasoned and has more body. If using cream, you may need extra salt.
• Chop the chicken into small, uniform cubes so the gravy coats every piece evenly.
• Bake until the edges just start to bubble. Overbaking dries out the chicken.

Variations

• Top with a fried egg for a more substantial brunch plate.
• Add diced cooked potatoes to the mix for a heartier, more traditional hash.
• Swap tarragon for fresh thyme and add sauteed mushrooms for an earthy twist.