Chicken Hash
Submitted by WifalUnit
Crispy skillet chicken hash with russet potatoes, green chilies, cumin, and fresh cilantro, cooked in schmaltz until golden brown on both sides. A Southwestern spin on a diner classic.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsLeftover chicken just found its highest calling.
Potatoes get simmered in chicken broth for built-in flavor, then mashed together with cooked chicken, sauteed onions, green pepper, green chilies, cumin, chili powder, and red pepper flakes.
The whole mix gets packed into a hot skillet slicked with schmaltz and oil, then fried until a deep golden crust forms on the bottom.
Flip it like a pancake (plate trick, don’t be a hero) and brown the other side.
Fresh cilantro folded in at the end keeps things bright against all that richness.
Pro Tips
- Use schmaltz if you can get it: Chicken fat gives this hash a savory depth that vegetable oil alone can’t match. Save the drippings next time you roast a bird.
- Pat it down and leave it alone: Resist the urge to stir. The crust only forms if you let the hash sit undisturbed against the hot pan.
- The plate flip: Put a large plate upside down over the skillet, invert the whole thing, then slide the hash back in. Practice over the sink the first time.
Ingredients
Directions
Cook the potatoes in the chicken stock until they can be pricked easily with a fork.
Drain and save the juice. While the potatoes are cooking, heat the fat or oil in a large fry pan, and sauté the onion on medium high heat until it is just beginning to brown around the edges (about 5 to 6 minutes).
Add the green pepper, the chicken, the spices, and the chilies, and mix until combined.
Remove from heat.
Add the drained potatoes (and leftovers if you have them) and continue mixing until the ingredients begin to bind (stick together).
Correct seasoning with salt.
Mix the chopped cilantro in gently with a fork.
Transfer the hash to another container, and scrape the residue from the fry pan.
Heat oil and chicken fat in pan on medium high. Return hash to pan, spreading it evenly and patting it down gently with a spatula.
Fry it until bottom browns, about 8 minutes.
Lift the hash with spatula to ensure it will separate easily from the pan.
Put a plate upside down over the skillet and invert it so the hash is on the plate.
Slide hash back into skillet and brown other side. Or broil the top, but be careful not to dry out the hash.
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