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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

Ingredients

  • 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

Directions

  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.

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