Country Style Chicken Hash Recipe

Prep and grill chicken

Pat the chicken breast dry and season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbs olive oil in a medium skillet or grill pan over medium-high heat. When the oil is shimmering, add the chicken and cook 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned. Transfer to a cutting board, let rest for 5 minutes, then dice into 1/2-inch pieces.

Grill eggs

While the chicken rests, brush a small skillet or griddle with a thin film of olive oil and heat over medium. Crack 2 eggs into a small bowl, then pour into the hot skillet. Cook until the whites are set and the edges are lightly golden, 2–4 minutes for over-easy vs. 4–6 minutes for fully set yolks; flip carefully if you prefer. Season with remaining 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat and keep warm.

Prepare vegetables and potatoes

Peel (optional) and dice the potatoes into 1/2-inch cubes. Slice the onion into 1/4-inch half-moons. Clean mushrooms with a damp towel and slice thinly. Mince the garlic.

Par-cook potatoes

Place the diced potatoes in a pot of cold salted water, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 1–2 minutes so they lose excess surface moisture.

Sauté onions and mushrooms

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt; cook 4–5 minutes until soft and beginning to brown. Add the sliced mushrooms and continue cooking 3–4 minutes until they release moisture and start to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Crisp potatoes

Push the onions and mushrooms to one side of the skillet, add the par-cooked potatoes in a single layer, and let them brown undisturbed 3–4 minutes. Toss gently and continue to cook, turning occasionally, until potatoes are golden and crisp in places, about 6–8 minutes total. Season with smoked paprika, dried thyme, and remaining pinch of salt and pepper to taste.

Combine chicken with hash: Add the diced, grilled chicken to the skillet with the potatoes, onions, and mushrooms. Stir to combine and heat through 1–2 minutes so the chicken is warmed and the flavors meld. Taste and adjust seasoning (salt, pepper, or a splash of hot sauce if using).

Plate and serve: Divide the hash between two plates (or one large plate). Place the grilled eggs on top of each portion. Sprinkle chopped parsley over the dish. Serve immediately with hot sauce on the side if desired.