Barbecued Chicken Hash
Submitted by happyzhangbo
Smoky chicken hash baked in a cast-iron skillet with hash brown potatoes, BBQ sauce, cumin, and chili powder, topped with melted sharp cheddar and jalapeno. A hearty one-skillet meal in 30 minutes.
YIELD
6 servingsPREP
12 minCOOK
18½READY
32 minThis isn’t your grandma’s hash. Well, it starts that way, but then barbecue sauce and chili powder show up and things get interesting.
Chopped roasted chicken, hash brown potatoes, onion, celery, bell pepper, and carrot all hit a screaming-hot cast-iron skillet together. A pour of BBQ sauce with cumin and garlic ties it all into a smoky, savory base.
Then it goes into the oven until everything gets bubbly and the edges start to crisp up. A blanket of sharp cheddar and minced jalapeno melts over the top in the final minutes.
This is the kind of skillet dinner that uses up leftover roasted chicken and turns it into something people actually get excited about.
Kitchen Tips
- Use frozen hash browns straight from the bag. No need to thaw; they’ll cook through in the oven.
- A cast-iron skillet is key here. It goes from stovetop to oven and gives you those crispy edges along the bottom.
- Leftover rotisserie chicken works beautifully and saves you the roasting step entirely.
- Seed the jalapeno for mild heat, or leave the seeds in if you want real kick.
Ingredients
Directions
Preheat oven to 375°
Heat oil in a large cast-iron or heavy skillet over high heat.
Add onion, celery, bell pepper, and carrot; sauté 1½ minutes.
Add chicken and next 7 ingredients (chicken through salt); bring to a boil.
Reduce heat, and simmer for 2 minutes.
Bake at 375° for 10 minutes.
Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
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