Apple and Chicken Hash

Here's an excellent use for leftover baked potatoes. This classic autumn skillet supper is elevated with the addition of apples. Use firm-fleshed varieties, such as Goldrush, Granny Smith, or Winesap; they will soften as they cook without breaking up entirely.
Apple and Chicken Hash
Apple and Chicken Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon olive oil, divided

  • 1

    cup chopped onion

  • 2

    medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups)

  • 2

    cups peeled, cubed baked potato (about 1 large)

  • 1 1/2

    cups chopped skinless, boneless rotisserie chicken breast

  • 1

    teaspoon chopped fresh sage

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon paprika

Directions

Preparation Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add potato and next 5 ingredients (through paprika); toss well to combine. Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until potato begins to brown. Serve immediately.

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