Chicken Hash Recipe

Hearty enough for dinner. . Yvonne Ruperti

Notes: This dish is a terrific way to use up leftover chicken. Find za'atar and harissa in your local Mediterranean grocery store.

Recipe Details

Chicken Hash Recipe

Active 45 mins
Total 45 mins
Serves 4 servings


  • 2 1/2 cups homemade or store-bought low-sodium chicken stock

  • 1 pound skinless, boneless chicken breast or thighs, trimmed of visible fat

  • 4 Yukon Gold potatoes (18 to 22 ounces), peeled, cut into 1/2-inch cubes

  • 5 tablespoons olive oil, divided

  • 1 large onion, finely chopped (1 cup)

  • Kosher salt and freshly ground black pepper

  • 3 medium cloves garlic, minced (about 3 teaspoons)

  • 2 tablespoons za'atar spice

  • 1/2 teaspoon paprika

  • 1/2 teaspoon tumeric

  • 1 teaspoon harissa, plus extra to serve on side

  • 1/3 cup chopped fresh parsley

  • 4 large eggs


  1. If using chicken breasts, slice breasts on the bias so that they are of equal thickness. Heat 2 cups broth over medium heat in medium saucepan to simmer. Add chicken and gently simmer until cooked through, about 5 minutes. Transfer to plate. When cool, cut into 1/2-inch cubes.

  2. Add potatoes to broth and add water (if necessary) to just cover. Bring to boil over medium high heat. Reduce heat to medium and simmer until potatoes are easily pierced with knife, about 10 minutes. Drain potatoes and reserve (discard any remaining potato-cooking liquid)

  3. In large non-stick skillet, heat 2 tablespoons oil over medium heat to shimmering. Add onion and 1/2 teaspoon salt. Cook, stirring, until onions have softened and are beginning to turn golden, 6 to 8 minutes. Add 1/2 teaspoon ground black pepper, garlic, za-atar, paprika, and tumeric, and cook until fragrant, about 30 seconds.

  4. Add 2 tablespoon oil to pan. Stir in potatoes. Cook, stirring, until potatoes have browned, about 8 minutes. Stir in chicken, harissa, and remaining 1/2 cup broth. Cook, stirring, until broth has evaporated. Season to taste and stir in parsley.

  5. In separate pan, heat remaining tablespoon oil to shimmering, and fry eggs. Serve with hash with extra harissa on the side.

Special equipment

12-inch non-stick skillet

This Recipe Appears In

Nutrition Facts (per serving)
536 Calories
26g Fat
38g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 536
% Daily Value*
Total Fat 26g 33%
Saturated Fat 5g 25%
Cholesterol 258mg 86%
Sodium 678mg 29%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 39g
Vitamin C 24mg 120%
Calcium 113mg 9%
Iron 5mg 28%
Potassium 1253mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)