Chicken Hash Recipe

If chicken is not cooked: season 1 lb (about 2 cups shredded) chicken with 1/4 tsp salt and 1/4 tsp pepper and roast or pan-sear until internal temperature reaches 165°F (about 15–20 minutes). Cool slightly and shred or chop into bite-size pieces. If using leftover rotisserie chicken, remove skin and shred.

Place diced potatoes in cold water to remove excess starch; drain and pat dry thoroughly with a kitchen towel or paper towels. Very dry potatoes crisp better.

Mince garlic, chop parsley, and remove thyme leaves from stems.

Par-cook potatoes (optional but recommended for quicker crisping)

Bring a small pot of salted water to a boil. Add diced potatoes and boil 4 minutes until just starting to soften. Drain and let steam dry for 1–2 minutes, then spread on a tray to cool briefly. Alternatively, microwave potatoes in a covered dish for 3–4 minutes.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon oil. When shimmering, add the potatoes in a single layer (work in batches if needed) and let them sear undisturbed for 3–4 minutes to form a golden crust. Stir or flip and continue to cook until potatoes are golden and tender, about 8–10 minutes total. Season with 1/2 tsp salt and 1/2 tsp pepper while cooking.

Push potatoes to one side of the pan, add remaining 1 tablespoon oil and 1 tablespoon butter. Add diced onion and red bell pepper. Cook, stirring occasionally, until onion is translucent and peppers are softened, about 4–5 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant.

Stir the cooked chicken into the pan with the potatoes and vegetables. Sprinkle smoked paprika and the remaining 1/2 tsp salt and 1/2 tsp pepper over the mixture. Toss and press down gently with a spatula, letting the mixture sit for 1–2 minutes to allow additional browning on the bottom for texture.

Taste and adjust seasoning. Stir in chopped parsley just before serving.

For fried eggs: in a separate small skillet, melt 1 tsp butter over medium-low, crack eggs and cook to desired doneness (sunny-side up about 2–3 minutes until whites set). For poached eggs: bring a shallow pan of water with 1 tsp vinegar to a gentle simmer and poach eggs 3–4 minutes for runny yolks.

Divide hash among 4 plates (about 1/2 cup to 3/4 cup per serving). Top each portion with an egg if using, finish with a sprinkle of parsley, a drizzle of hot sauce if desired, and a lemon wedge on the side.