Idaho® Potato, Chicken and Vegetable Hash


  • 1 pound Idaho® potatoes, peeled and diced into 1/2 inch cubes
  • 2 chicken breasts, cooked and diced
  • 1 cup Brussels sprouts, halved
  • ½ cup carrots, diced
  • ½ cup onion, diced
  • 1 small bunch of kale, stems removed, about 2 cups
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 eggs, poached


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

Betsy Haley
Food Blogger
Betsy Life

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