Chunky Chicken Hash

Chicken Hash

This is an easy skillet dinner done in 30 minutes. Add or delete vegetables as your fridge dictates. Mushrooms are always good…..


  • 2 medium (10oz, 300gr total) potatoes, cut into small, bite-size pieces
  • 10oz (300g) butternut squash, cut into small, bite-size pieces
  • 1 rib celery, sliced
  • 1/2 red pepper chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 chicken breasts (12oz, 360gr total weight), cut into bite-size pieces
  • 1 tbs olive oil
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbs Worcestershire sauce
  • 1/3 cup (3oz, 90ml) chicken stock
  • 1/4 cup (2oz, 60gr) ketchup
  • 2 tbs Dijon-style mustard


  • Heat oil in large nonstick skillet over medium heat.
  • Add onion, pepper, celery, and potatoes. Sauté 5 minutes. 
  • Add garlic, squash, and sauté 5 minutes longer.
  • Add paprika, chicken, and sauté 5 minutes longer. 
  • Add Worcestershire sauce, oregano, chicken stock, cover and simmer for 10 minutes, or until vegetables are tender. 
  • Uncover, stir in ketchup and mustard and let fry for a few minutes to thicken sauce if needed.
  • Serve from skillet


I put the skillet on the heat, then start chopping…. adding onions, potatoes, celery, pepper, in that order as they are ready…. then squash, paprika, garlic, chicken… and so on.

Keywords: chicken, hash, skillet dinner

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