Creamy Chicken and Potato Hash

This high-protein hash combines lean chicken breast with nutrient-dense vegetables and a touch of potato for a satisfying, balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 medium russet potato (about 170g), scrubbed and shredded · 139 kcal in the whole recipe
• 2 tablespoons butter, divided · 202 kcal in the whole recipe
• 1/2 small onion, finely chopped · 20 kcal in the whole recipe
• 1/4 cup green bell pepper, finely chopped · 7 kcal in the whole recipe
• 1/4 cup red bell pepper, finely chopped · 9 kcal in the whole recipe
• 1/4 cup celery, finely chopped · 4 kcal in the whole recipe
• 1 small garlic clove, finely chopped · 5 kcal in the whole recipe
• 2 sprays of cooking spray
• 2 cups skinless cooked chicken breast, diced · 489 kcal in the whole recipe
• 2 tablespoons 2% milk · 15 kcal in the whole recipe
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 4 tablespoons prepared barbecue sauce · 111 kcal in the whole recipe

Method

1. Shred the potato and set aside. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.

   

2. Add the chopped onion, green and red bell peppers, celery, and garlic. Sauté until the vegetables are lightly browned, about 5 minutes.

   

3. Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of butter to the empty side, toss in the shredded potatoes, and mix well with the vegetables. Cook for 3 minutes.

   

4. Stir in the diced chicken, milk, cayenne pepper, salt, and black pepper. Flatten the mixture into a thick cake, cover the pan, and cook for 3 to 5 minutes, turning occasionally until the potatoes are tender and lightly browned.

   

5. Divide the hash into four portions and serve warm, drizzled with barbecue sauce.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.