Rotisserie chicken hash
Crispy potatoes, peppers and chicken in one skillet with runny-yolked eggs on top, like the best diner breakfast at dinnertime.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.64 a serving
- 610 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 lb Yukon Gold potatoes, cut into ½-inch cubes
- ½ yellow onion, chopped
- 1 green bell pepper, chopped
- 1 cup rotisserie chicken, chopped
- 4 large eggs
- 2 stalks green onions, sliced (optional)
- 1 tsp hot sauce (optional)
From your pantry
- 2 tbsp olive oil
- ¾ tsp salt
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
Each serving has about 610 calories, 36 g protein, 50 g carbs and 30 g fat, and costs about $3.64 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into ½-inch , the onion and pepper, and chop the chicken into small pieces.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Heat the oil in a large over medium-high until it . Add the potatoes in one layer, cover, and cook 8 minutes without .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 8 min
Dolly’s tip: The lid steams them tender while the bottoms brown. Leave them alone so the crust can form.Uncover, stir, and cook 5 to 6 minutes more, now and then, until the potatoes are tender and on several sides.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min 30 sec
Add the onion, pepper, salt, paprika, garlic powder and black pepper and cook 5 minutes, , until the vegetables are soft.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 5 min
in the chicken and cook 2 minutes, until it’s hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Make 4 little wells in the hash with a spoon and crack an egg into each one.
Turn the heat to low, cover, and cook 4 to 6 minutes, until the whites are set and the yolks are as done as you like.
Low heatTimer: 5 min
Dolly’s tip: Peek at 4 minutes. Whites that still wobble need another minute; the yolks keep cooking a little after you take the lid off.Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Scatter the green onions over the top and serve from the with hot sauce.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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