Apple and Chicken Hash

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.1g
  • Carbohydrate: 26.3g
  • Fiber: 2.9g
  • Cholesterol: 45mg
  • Iron: 1mg
  • Sodium: 483mg
  • Calcium: 24mg

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

Preparation

  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.
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