What do you do when you have 3 pounds of leftover chicken? I should probably clarify the question. What do you do with all that leftover chicken AFTER you finish questioning your sanity regarding the purchase and cooking of all that chicken? I will be the first to admit that the two sides of my brain fail to communicate effectively with one another which tends to lead to things like excessive amounts of one thing or another in our house. Thank you Craig for looking past this “little” quirk of mine. But I thought I would use my excessive acquisition of chicken to give you some ammunition in the leftover chicken recipes department.
Let’s face it, leftovers are a thing we love to hate. On the one hand, leftovers save us some time in the cooking department since our next meal is already prepared and just needs to be warmed up. On the other hand, who wants to eat the same thing again? (This, of course, doesn’t count when we’re talking about desserts.) You don’t want to be wasteful and just chuck the leftovers (you weren’t raised to waste food like that…given all the starving children in XYZ country hanging over your head – thanks for that neurosis mom and dad) but you just can’t face eating the usual all over again.
Leftover chicken recipes tend to get pretty boring too. When you just have plain chicken meat, the obvious game plan is to make up a batch of chicken salad. Not that there’s anything wrong with that…but if that’s your “go to” chicken leftovers recipe it’s just plain boring.
I’m guessing you’re pretty familiar with hash recipes, especially corned beef hash. What else do you do with all that leftover corned beef from St. Paddy’s day? But how about a chicken hash recipe? You can make hash out of pretty much any leftovers. The broad definition of hash is chopped up leftover meat and vegetables sautéed in a pan. A hash recipe is your refrigerator’s best friend. All you need to do is put on your big girl/boy pants and bravely open up all those little plastic containers in your fridge and toss their contents into a frying pan with a bit of oil. Assuming they don’t smell like a 3 day old corpse, are sporting fur (unless your kid stuffed his pet hamster in the fridge again) or are some color that can not be found on any color wheel in the world. (If they fall into any of these categories, they get tossed into the garbage.)
I had some leftover baked potatoes and I had recently discovered a mostly empty bag of frozen corn in my freezer so I thought a Southwestern spicy chicken hash might make a great addition to my leftover chicken recipes repertoire. I was right…this one’s a keeper.
I found a bunch of collard greens in my crisper drawer, that were a bit past their prime, so I added some more veggies to the mix. I thought that topping everything off with a nice oozy egg would kind of bind everything together and really make the chicken hash feel more like a meal, rather than just a side dish.
So if you’ve got leftovers, and a few minutes of time, you’ve got all you need for a delicious meal that can be eaten for breakfast, lunch or dinner. Oh, and did I mention that this is a one pot meal? You’ve got leftovers and cleanup in the bag with this recipe.
So what kind of hash are you going to make?
- 3 Tablespoons Olive Oil
- 4-5 Cloves Garlic (minced)
- 1 Large Onion (diced)
- 2 Medium Baking Potatoes (previously cooked and diced)
- 1 Pound Cooked Chicken (chopped or shredded)
- 1 4 Ounce Can Hatch Chiles
- 1 Cup Frozen Corn
- ¾ Cup Chopped Collard Greens (or Kale or Cabbage)
- 4 Eggs
- Kosher Salt
- Freshly Ground Black Pepper
- Pre-heat oven to 350 degrees Farenheit.
- Pour 2 tablespoons of oil into 12″ cast iron skillet and heat over medium high heat.
- While oil is heating, add the garlic.
- Once oil is hot, add the onions.
- Cook and stir until the onions just begin to soften.
- Pour in the remaining tablespoon of olive oil.
- Add in the potatoes, chicken, chiles and corn.
- Stir and continue to cook until everything is heated through.
- Add a good pinch of salt and freshly ground pepper to the mixture.
- Toss in the chopped collards and give everything a good stir to combine.
- Gently crack the 4 eggs on top of the hash.
- Remove from heat and slide into the oven.
- Bake for 15 – 20 minutes depending on how set you want your egg yolks.
- Remove from oven and serve with slices of avocado.
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