Potato & Smoked Chicken Hash

A skillet hash that turns leftover smoked chicken and yesterday’s potatoes into a quick weeknight main with smoky, spicy, herby personality. The smoked chicken is the differentiator: regular cooked chicken makes a fine hash, but smoked chicken (rotisserie smoked, deli-style, or homemade) brings the kind of campfire-savory backbone that this dish is built around.

Mashing the chicken slightly into the browned potatoes is the technique that makes this work. You don’t want a smooth puree; you want the chicken to break down just enough to cling to the potato pieces, so every forkful gets both. Splash in milk or yogurt at the end to bind everything into a creamy-but-not-wet mash.

Fresh coriander (the leaf, also called cilantro) at the end is the brightener that ties everything together. Three tablespoons sounds like a lot, but the smoky chicken and savory potatoes need that fresh herbal lift to keep the dish from feeling heavy.

Pro Tips

• Use waxy potatoes (Yukon Gold or red potatoes); starchy russets fall apart too much in the mash.
• Brown the potatoes well before adding the chicken so they pick up real color and crust.
• Use a generous tablespoon of hot sauce as the recipe calls for; the smoke softens the heat.
• Top with a fried egg and you’ve got brunch.

Variations

• Swap smoked chicken for smoked turkey or smoked salmon for a similar effect.
• Add 2 tablespoons grated Parmesan at the end for richness.
• Stir in 1 finely chopped bell pepper with the onion for color and crunch.