Idaho® Potato, Chicken and Vegetable Hash

Idaho® Potato, Chicken and Vegetable Hash

Betsy Haley
Food Blogger
Betsy Life

Yield: 4 servings
Calories: 400
Sodium: 239mg
Fat: 9g
Protein: 34g
Cholesterol: 70mg



  1. Heat oil in a large skillet over medium high heat. Add potatoes in an even layer. Cook for 8 minutes, stirring once.
  2. Add onion, carrots and Brussels sprouts to the pan. Cook for 5 minutes until vegetables begin to soften. Add salt and pepper to taste.
  3. Add chicken and kale to the pan and flatten mixture with a spatula. Cook until a crispy brown layer forms along the bottom, about 5 minutes. Working in sections, turn the hash over and cook until the other side is brown, about 3-5 minutes more.
  4. Serve topped with a poached egg.