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Creamy Chicken Hash

Creamy Chicken Hash

31 Ratings
31 Ratings
Recipe Image
MyPlate Kitchen
Makes: 4 servings
Total Cost: $$$$

This dish combines flavorful vegetables with chicken and seasonings to make a tasty lunch or dinner main dish.

Ingredients

  • 1 russet potato (scrubbed, medium 6 ounce)
  • 2 tablespoons butter (or canola oil, divided)
  • 1/2 onion (small, finely chopped)
  • 1/4 cup green bell pepper (finely chopped)
  • 1/4 cup red bell pepper (finely chopped)
  • 1/4 cup celery (finely chopped)
  • 1 garlic clove (small, finely chopped)
  • canola cooking spray
  • 2 cups skinless cooked chicken breast (diced)
  • 2 tablespoons milk, 2%
  • 1/8 cayenne pepper (pinch of, or to taste)
  • salt (and freshly ground black pepper, to taste)
  • 4 tablespoons barbecue sauce (prepared)

Directions

1. Shred the potato and set aside. (It will darken in color, but this will not affect hash.)
2. Heat 1 tbsp. butter or oil in a medium/large non-stick skillet. Add onion, bell peppers, celery and garlic. Sauté until lightly browned, 5 minutes. Push vegetables to one side of pan. Add remaining butter or oil. Add potatoes and mix with oil to coat them. Mix and combine well with the vegetables. Cook 3 minutes. If potatoes stick, scrape pan vigorously and move contents around pan to spray the bottom with cooking spray.
3. Mix in chicken, milk, cayenne, salt and pepper. Spread and flatten out the mixture into a thick cake. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan. Cook until potatoes are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with oil spray if necessary while turning hash.)
4. When hash is done, divide equally among four plates. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons milk.)
 

Source:

American Institute for Cancer Research, Recipe Corner

Nutrition Information

Serving Size: 1/4 of recipe (178g)
Nutrients Amount
Total Calories 242
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 81 mg
Sodium 507 mg
Carbohydrates 19 g
Dietary Fiber 2 g
Total Sugars 7 g
Added Sugars included 5 g
Protein 22 g
Vitamin D 0 mcg
Calcium 35 mg
Iron 1 mg
Potassium 595 mg
N/A - data is not available
Nutrients Amount
Total Calories 242
Total Fat 9 g
Saturated Fat 4 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 3 mg
Omega 3 - DHA 4 mg
Cholesterol 81 mg
Carbohydrates 19 g
Dietary Fiber 2 g
Total Sugars 7 g
Added Sugars included 5 g
Protein 22 g
Minerals
Calcium 35 mg
Potassium 595 mg
Sodium 507 mg
Copper 118 mcg
Iron 1 mg
Magnesium 38 mg
Phosphorus 208 mg
Selenium 23 mcg
Zinc 1 mg
Vitamins
Vitamin A 77 mcg RAE
Vitamin B6 0.8 mg
Vitamin B12 0.2 mcg
Vitamin C 31 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 5 mcg
Folate 24 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 8 mg
Choline 64 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Protein Foods 2 1/2 ounces

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