Chicken Hash

Admittedly, Chicken Hash may not be the prettiest meal you'll ever make, but what it lacks in beauty it makes up for in taste! There are so many layers of flavor in this dish - from browned chicken, to fresh onions and peppers, to crispy baked potatoes and the ingredient that pulls is all together... beer!


The best part of this dinner - it gets even better the next day! This recipe serves four, but I usually make it for two leaving plenty extra for lunch.

Recipe Follows...

Chicken Hash

1 yellow bell pepper

1 red bell pepper

1 small yellow onion

2 baking potatoes

1 1/2 lbs boneless skinless chicken thighs or breasts

1 tsp. oregano

1 tsp. cumin

1 tsp. paprika

1 tbsp. salt

1 tsp. pepper

1 bottle beer

2 tbsp. olive oil

1 tbsp. butter

1. Preheat oven to 425º. Cut potatoes into thin strips about the length of your finger and about 1/8 inch thick. Season liberally with salt and pepper and toss with 1 tbsp. olive oil. Cook in oven on sheet pan for about 30 minutes or until golden brown. 

2.Rinse chicken and pat dry. Trim excess fat from chicken. Sprinkle both sides of chicken with oregano, cumin, paprika, salt and pepper. Heat 1tbsp. olive oil and butter in a large non-stick skillet over medium high heat. Brown chicken on both sides. Remove chicken from skillet and set aside. Chicken will not be cooked through.

2. While chicken is browning, cut peppers into long thin strips and slice onion in thin half moons. Add vegetables to the skillet the chicken was cooked in. Saute over medium heat stirring occasionally until peppers are soft, about 8 minutes.

3. Add chicken and any juices back to skillet. Place on top of vegetables. Pour entire bottle of beer into skillet. Turn heat to medium high and bring to a boil. Once beer boils, reduce heat to low and simmer for 15-20 minutes until most of the liquid has reduced. 

4. Remove chicken from skillet and shred with a fork. Add chicken and cooked potatoes to skillet. Toss. Taste. Add salt and pepper if necessary.

ENJOY!