Leftover Chicken and Potato Hash Bowl with Sautéed Onions
A hearty bowl made from leftover chicken and potatoes, quickly sautéed with onions for a satisfying lunch. This recipe transforms yesterday's dinner into a delicious and easy midday meal.
Ingredients
- •2 cups cooked chicken, shredded or diced
- •2 cups cooked potatoes, diced (roasted, boiled, or mashed)
- •1 tablespoon olive oil
- •1 medium yellow onion, thinly sliced
- •1/2 teaspoon garlic powder
- •1/4 teaspoon smoked paprika
- •Salt to taste
- •Black pepper to taste
- •2 tablespoons fresh parsley, chopped (for garnish, optional)
- •1 tablespoon hot sauce or ketchup (optional, for serving)
Dietary Info
Instructions
- 1
Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
- 2
Add the sliced onion to the hot skillet and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
- 3
Add the diced cooked potatoes to the skillet with the onions. Spread them out and let them crisp up slightly for about 3-4 minutes without stirring. Then, stir and continue to cook for another 2-3 minutes.
- 4
Stir in the shredded or diced cooked chicken, garlic powder, and smoked paprika. Season generously with salt and black pepper. Cook for 3-5 minutes, stirring occasionally, until the chicken is heated through and slightly browned.
- 5
Taste and adjust seasoning as needed. Divide the hash between two bowls. Garnish with fresh chopped parsley, if desired, and serve immediately with a drizzle of hot sauce or a dollop of ketchup on the side, if using.
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