Chicken Hash

Chicken Hash

4 servings
This hearty chicken hash from chef Hugh Acheson combines tender shredded chicken with crispy potatoes, blistered peppers, and fresh herbs for a comforting, Southern-inspired dish perfect for breakfast, brunch, or a casual dinner.

Ingredients

  • boneless

    skin-on chicken thighs

    4
  • plus 2 tsp. kosher salt

    divided

    1 tbsp
  • yellow baby new potatoes
    1 lb
  • grapeseed oil
    1 tbsp
  • red onion

    cut into 1-inch pieces, about 1 1/2 cups

    1
  • multicolored bell peppers

    seeded and cut into 1-inch pieces, about 3 cups

    4 small
  • padrón chiles or shishito peppers

    seeded and cut into 1-inch pieces, about 1 cup

    8
  • fresno chile

    thinly sliced, about 1 tablespoon

    1 small
  • garlic cloves

    thinly sliced, about 1 tablespoon

    2 large
  • chicken stock
    ½ c
  • chopped fresh flat-leaf parsley leaves
    ¼ c
  • finely chopped scallions

    about 4 scallions

    ¼ c
  • za’atar
    1 tsp

Directions

  1. 1

    Sprinkle thighs all over with 1 teaspoon salt; transfer to a plate, and let rest, skin side up, at room temperature for 30 minutes.

  2. 2

    Meanwhile, place potatoes in a large pot, and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium-low, and simmer until potatoes are easily pierced with a knife or fork, 15 to 20 minutes. Drain potatoes; set aside, and let cool.

  3. 3

    Blot chicken using paper towels to remove excess moisture. Heat oil in a large cast-iron skillet over medium until shimmering. Add chicken, skin side down; cook, undisturbed, until skin is golden brown and very crisp, 7 to 10 minutes. Flip; continue cooking, undisturbed, until an instant-read thermometer inserted into the thickest portion of thighs registers 165°F, about 5 minutes. Transfer thighs to a cutting board; let rest 5 minutes. Reserve drippings in pan.

  4. 4

    Cut chicken into bite-size pieces; set aside. Cut cooled potatoes into quarter wedges; set aside.

  5. 5

    Heat skillet over medium-high. Add onion; cook, stirring occasionally, until onion lightly browns, 3 to 4 minutes. Add cut potatoes; cook, undisturbed, until light golden brown, about 3 minutes. Stir in bell peppers, Padrón chiles, Fresno chile, garlic, and remaining 1 teaspoon salt. Add stock; cook, stirring occasionally, until almost all liquid evaporates, about 10 minutes. Remove skillet from heat; stir in parsley, scallions, za’atar, and half of chicken until well combined. Top with remaining chicken, and serve.

Chicken Hash

Chicken Hash

70 min4 servings494 cal

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About this Recipe

Craving a hearty, comforting dish that works equally well for breakfast, brunch, or a satisfying dinner? This Chicken Hash, a Southern-inspired creation from chef Hugh Acheson, brings together tender shredded chicken and crispy potatoes with vibrant peppers and fresh herbs for an incredibly flavorful meal. It's a dish that feels both elevated and approachable.

What sets this Chicken Hash apart is its masterful balance of textures and tastes. You'll find beautifully crispy potatoes alongside blistered bell peppers and chiles, all mingling with succulent, flavorful chicken. The addition of aromatic za'atar, fresh parsley, and bright scallions elevates the entire experience, transforming simple ingredients into a truly memorable dish. This recipe promises a truly satisfying meal that warms the soul and delights the palate.

When you dig into this hash, prepare for a symphony of textures and bold flavors. The yellow baby new potatoes offer a delightful crunch, perfectly contrasting the tender, savory chicken from the boneless, skin-on thighs. Sweet red onion and multicolored bell peppers provide a subtle sweetness, while a thoughtful mix of padrón, shishito, and fresno chiles adds nuanced heat without overwhelming the palate. Fresh parsley and scallions brighten the dish, while the earthy, slightly tangy notes of za'atar tie all the robust elements together. This dish is designed to be a comforting and fulfilling experience, ready in just over an hour.

You can easily adapt the spice level of this Chicken Hash to your preference. Feel free to adjust the amount of fresno chile for more or less heat. If padrón chiles or shishito peppers are hard to find, you can certainly use more bell peppers for a milder profile, or even add a different kind of mild chile. Experiment with other fresh herbs if you're looking to change the aromatic notes, though the combination of parsley, scallions, and za'atar is truly exceptional here.

This versatile Chicken Hash is perfect for a weekend brunch alongside a fried egg, a comforting family dinner, or even a unique breakfast. Its robust flavors stand well on their own, making it a complete meal that’s both satisfying and flavorful for four servings.

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