Chicken Apple Hash Recipes

CHICKEN HASH

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
• Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
• In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
• Top with diced tomatoes and queso fresco.

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

BAVARIAN APPLE-SAUSAGE HASH

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.

APPLE AND CHICKEN HASH

Steps:

• Heat 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add in onion and apple; stir/saute 7 minutes or until mixture begins to brown.
• Spoon mixture into a large bowl.
• Add potato and remaining 5 ingredients to the bowl; toss well to mix.
• Heat 1 1/2 teaspoons oil in skillet over medium heat.
• Add apple mixture and pat into an even layer in skillet.
• Cook, without stirring, 2 minutes.
• Stir gently, cook 2 minutes or until potatoes begin to brown.
• Serve right away.

CHICKEN HASH

Steps:

• In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.

CHICKEN, APPLE, AND YAM HASH

Steps:

• Pierce the skin of the yam a few times and cook in microwave oven on high for 3-4 minutes or until the yam is about 80% cooked. (You can sub a leftover baked yam for this step).
• Remove from microwave and peel off skin. Dice into bite sized pieces.
• Heat a nonstick pan over medium to medium high heat and coat with some cooking spray (I use butter flavor). Add in the chicken and diced yams. Let it cook without tossing or stirring for about 3 minutes, then give it a stir or toss.
• Meanwhile, dice the apple leaving the skin on. Add these to the chicken and yams once they've been in the pan about 5 minutes. Add the seasonings.
• Continue to cook another 5 minutes or so stirring/tossing occasionally until the apple softens (hit it with more cooking spray if needed).
• Enjoy!

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

PUMPKIN AND CHICKEN SAUSAGE HASH

Steps:

• In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.