Chicken & Veggie Hash

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Chicken & Veggie HashRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Try this hash combining roasted potatoes, chicken, bell peppers, onion, and Parmesan cheese for a delicious one-dish dinner. 

Serves 6 (serving size: about 3/4 cup hash)


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1/4 cup canola oil, divided
1 cup sliced red onion
1 (9-ounce) package frozen artichokes, thawed
1 tablespoon chopped fresh thyme
1/2 cup bottled roasted red bell peppers, drained and chopped
2 tablespoons chopped fresh oregano, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast
3 ounces grated Parmesan cheese, divided
2 tablespoons half-and-half


Hands-on: 1 Hour, 30 Minutes
Total: 1 Hour, 45 Minutes

1. Heat 1 tablespoon oil in a skillet over medium heat. Add onion, artichokes, and thyme; cook 5 minutes.

2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.

3. Divide hash among 6 plates. Sprinkle with remaining 1 tablespoon oregano and cheese.

Created date

August 2015

Nutritional Information

Calories 380
Fat 21.5 g
Satfat 6.1 g
Monofat 9 g
Polyfat 3.6 g
Protein 18 g
Carbohydrate 31 g
Fiber 6 g
Cholesterol 51 mg
Iron 1 mg
Sodium 540 mg
Calcium 250 mg