ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple and Chicken Hash

Yield 4 servings (serving size: 1 cup)
Here's an excellent use for leftover baked potatoes. This classic autumn skillet supper is elevated with the addition of apples. Use firm-fleshed varieties, such as Goldrush, Granny Smith, or Winesap; they will soften as they cook without breaking up entirely.

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 cup chopped onion
  • 2 medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups)
  • 2 cups peeled, cubed baked potato (about 1 large)
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 teaspoon chopped fresh sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika

Nutrition Information

  • calories 226
  • caloriesfromfat 22 %
  • fat 5.6 g
  • satfat 1.1 g
  • monofat 3.2 g
  • polyfat 0.8 g
  • protein 18.1 g
  • carbohydrate 26.3 g
  • fiber 2.9 g
  • cholesterol 45 mg
  • iron 1 mg
  • sodium 483 mg
  • calcium 24 mg

How to Make It

  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add potato and next 5 ingredients (through paprika); toss well to combine.

  2. Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until potato begins to brown. Serve immediately.