Chicken Mushroom Potato Hash
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 309.0
- Total Fat: 12.5 g
- Cholesterol: 62.6 mg
- Sodium: 466.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.1 g
- Protein: 27.1 g
View full nutritional breakdown of Chicken Mushroom Potato Hash calories by ingredient
Introduction
Good for either breakfast, brunch, or dinner. We serve it with a (lightly) fried egg on top, but you can omit it if you choose. Good for either breakfast, brunch, or dinner. We serve it with a (lightly) fried egg on top, but you can omit it if you choose.Number of Servings: 6
Ingredients
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2 lbs. potatoes, diced
1/2 lb. mushrooms, quartered
1 onion, chopped
5 cloves garlic
1 1/3 lbs. chicken breast, cut into bite-sized pieces
4 Tbsp. olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. thyme
1/4 c. sour cream
fresh parsley
Directions
1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the diced potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned and fully cooked through. Stir in the chicken and mushrooms, the sour cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.
3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the diced potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned and fully cooked through. Stir in the chicken and mushrooms, the sour cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.
Member Ratings For This Recipe
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CESSNAN704JQ
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PHOEBEJANE
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DREAMER1003
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TONERMOMMY
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CCSTECH2
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CHRISTMASNAE
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KRS182
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MAXIEQUILT
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CD3749964
It's on my menu planner for this coming Tues! It sounds like the perfect way to use up my leftover grilled chicken breasts...will post comment when I try it!
We had it for dinner, skipped the egg, but added a salad with a zesty italian dressing (light) & we absolutely loved it! It's a keeper : - 4/19/09
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SHAFERC
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BAHAMAMAMA19
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MOONWILLOW1010
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KCALLEN2004
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RGUS1957
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ROSSYFLOSSY
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CD11503557
The service size is fairly large, but the seasoning doesn't match up.It's quite bland. If I made it again, I'd cut the potato amount in half, and at least double the salt, pepper, and thyme. The way it is, the garlic and parsley are the only dominant flavors. The garlic is overpowering. Not tasty. - 4/22/13
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CD9898685
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EWEFIRST
I don't think the nutritional information is correct. 1 1/3 pounds of chicken for four servings delivers a lot more protein than 11 grams - over 30 grams. Makes me wonder about the rest of the information! Sounds good, though, and I have leftover chicken..... - 1/5/11
Reply from LCOSBYJONES (1/3/12)
Thank you for pointing this out! I originally entered this recipe just for my own reference since we make it at home. Apparently I misread the "unit (yield from 1 lb. read-to-eat)" as 1 lb. and that's where I made an error. It has now been corrected.
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MUTANTQUEEN
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MYNAMEISMENA
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MMADAMS2
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RZIMMERLI
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DYNAMICDEB53
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HEALTHYDIVA3
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ETHELMERZ
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FRANCLYN
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SHAUNTIL6266
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ASHLEY82083
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VICKYWICKY1
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BETHPROVERBS31
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JALICOOK