Best 7 Toddler Chicken Hash Recipes

CHICKEN HASH

Steps:

• Place the potato in a small saucepan, and add enough water to cover by 1 inch. Add a large pinch of salt, and bring to a simmer. Cook just until tender, about 10 minutes. Drain, and set aside.
• In a large skillet, melt the butter over medium heat. Add the onion, thyme, and a pinch of salt. Cook, stirring frequently, until translucent, about 5 minutes. Add the celery and garlic, and cook, stirring occasionally, for 5 minutes.
• Add potato, and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Stir in the chicken, chicken stock, and cream. Cook over medium heat, stirring occasionally, until dry and caramelized, about 10 minutes more.
• Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.

CHICKEN HASH

Steps:

• Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
• In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
• Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!

TODDLER CHICKEN HASH

Steps:

• Heat oil in a pan.
• Drain all three cans of ingredients.
• Sauté over med-high heat until lightly browned.

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.

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 'N' HASH BROWN BAKE

Steps:

• Preheat oven to 350°. Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms. , Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.

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.