I make this recipe every year. I don't use Rotisserie chicken. I bake a boneless breast, either with the day before's meal or before this one, and chop that up. I love the flavors and it makes me look forward to fresh apples, especially now that I'm growing my own (I usually use a Gala because I like them).
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.
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- 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
- 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
- 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.
- 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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