Casey's Rosemary Chicken Hash Toasts
Crispy chicken, potatoes, peppers, and rosemary pile onto toast for a hearty breakfast with a skillet finish.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (167 reviews)
INSPIRED BY
This original breakfast uses cooked chicken and quick-steamed potatoes for a crisp, cafe-style hash toast.
Story
Casey loves a breakfast that can rescue a little leftover chicken without tasting like leftovers. Rosemary and smoked paprika make the skillet smell wonderful, and the mustard yogurt adds a cool, tangy finish. Put the hash on sturdy toast and you have a plate that works just as well for brunch as it does for a cozy breakfast-for-dinner night.
By Casey
Ingredients
- 2 cups cooked shredded chicken
- 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 slices sourdough bread
- 1/3 cup plain Greek yogurt
- 1 teaspoon whole-grain mustard
- 2 tablespoons chopped parsley
Instructions
- Place the potato cubes in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave for 4 minutes, then drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 6 minutes, stirring occasionally, until browned.
- Add the onion and bell pepper. Cook for 5 minutes until the vegetables soften and the potato edges turn crisp.
- Stir in the chicken, rosemary, smoked paprika, salt, and pepper. Cook for 4 minutes until the chicken is hot and lightly browned.
- Toast the sourdough. Stir the yogurt and mustard together in a small bowl.
- Spoon the hash over the toast, drizzle with mustard yogurt, and finish with parsley.
Chef Tips
- Microwaving the potatoes first keeps the skillet time short while preserving crisp edges.
- Let the potatoes sit undisturbed for a minute or two between stirs so they can brown.
- Swap cooked turkey for chicken or add a handful of baby spinach with the chicken.
- Store the hash separately from the toast for up to 3 days and reheat in a skillet.
Cook's Notes
- **Prep:** Microwaving the potatoes first keeps the skillet time short while preserving crisp edges.
- **Cook:** Let the potatoes sit undisturbed for a minute or two between stirs so they can brown.
- **Swap:** Swap cooked turkey for chicken or add a handful of baby spinach with the chicken.
- **Store:** Store the hash separately from the toast for up to 3 days and reheat in a skillet.