Smoky Chicken Potato Hash with Pickled Peppers
Crisp potatoes and smoky chicken share one skillet with sweet peppers, scallions, and a sharp pickled finish.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (141 reviews)
INSPIRED BY
Inspired by late-night diner hashes and the punchy pepper toppings found at roadside grills. The chicken and pickled pepper combination is an original Tastelicious spin.
Story
Theo believes every good hash needs a loud skillet soundtrack and a sharp finish. The potatoes get bronzed and smoky, the chicken makes it dinner, and pickled peppers keep the whole thing from settling down. This is the plate for a hungry crew after a long drive or a long day. Bring the lime to the table and let everyone tune the heat.
By Theo
Ingredients
- 1 pound baby Yukon Gold potatoes, quartered
- 2 cups shredded cooked chicken
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/3 cup sliced pickled banana peppers
- 2 scallions, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Put the potatoes in a saucepan, cover with salted water, and simmer for 8 minutes until just tender; drain well.
- Stir the smoked paprika, cumin, and salt together in a small bowl.
- Heat the olive oil in a large cast-iron skillet, add the potatoes, and cook for 7 minutes until browned on two sides.
- Add the onion and bell pepper, season with half of the spice mixture, and cook for 5 minutes until the vegetables soften.
- Fold in the chicken and remaining spices, then cook for 3 to 4 minutes until the chicken is hot and the edges are smoky.
- Top with pickled peppers, scallions, and cilantro, then serve with lime wedges.
Chef Tips
- Drain the potatoes thoroughly so they brown instead of steaming.
- Use a cast-iron skillet for the deepest crust on the potatoes.
- Swap in leftover turkey if that is what you have on hand.
- Add a fried egg on top when you want an extra-rich dinner.
Cook's Notes
- Parboil the potatoes just until tender so they do not fall apart in the skillet.
- Let the potatoes sit undisturbed for a minute or two to build a crust.
- Add pickled peppers after cooking to preserve their bright bite.