Best 7 Fog Style Chicken Hash Recipes

TEXAS CHICKEN HASH

Steps:

• For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
• Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
• Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
• Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
• In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
• Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
• In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
• Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
• Serve immediately.

SAVORY CHICKEN HASH

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

FOG-STYLE CHICKEN HASH

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
• Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
• In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
• Top hash with poached eggs and serve with toast.

BASIL CHICKEN HASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
• Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
• In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
• Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
• Serve with sour cream, Cheddar and sliced lemons.

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

BOBBY SHORT'S CARLYLE CHICKEN HASH

Steps:

• Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.
• In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.
• Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.

CHICKEN HASH

Steps:

• Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
• Stir in the chicken, and cook for 5 minutes.
• Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.