No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken, Spinach, and Potato Hash

Seven simple ingredients are the building blocks for this hearty chicken hash.

  • Servings: 4
Chicken, Spinach, and Potato Hash

Source: Everyday Food, June 2010


  • 2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
  • 6 teaspoons olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
  • 2 large shallots, diced small
  • 2 garlic cloves, minced
  • 1/2 pound spinach, trimmed, washed, and coarsely chopped
  • Fresh lemon juice


  1. Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.

  2. Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.

  3. In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.

Reviews (1)

  • Raquel Russo 9 Mar, 2014

    Excellent recipe will make this a favorite go to item. Only thing i would change is i will had 16oz of spinach instead of the 8oz it calls for. Also the spinach needs more time to wilt than the 2 minutes it says count on a cover skillet time of about 6 minutes.

Related Topics