Ingredients for Chicken Hash With Butternut Squash
- Red Potatoes
- Butternut Squash
- 2 tbsp butter
- Sweet Onion
- Olive Oil
- Skinless Chicken
- Fresh Tarragon
- Salt and pepper to taste
- Pepper
- Heavy Cream
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How to Make Chicken Hash With Butternut Squash
- Peel and dice the potatoes and butternut squash.
- In a large saucepan, combine the potatoes and squash with 2 cups of salted water. Bring to a boil over medium-high heat, cover, and simmer for 4 minutes. Drain well.
- While the potatoes and squash are cooking, chop the onion.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes, or until softened.
- Add the remaining 1 tablespoon of butter and the olive oil to the skillet.
- Add the cooked potatoes, squash, shredded chicken, chopped tarragon, salt, and pepper to the skillet. Cook for 8-10 minutes, tossing frequently, until the potatoes and squash are nicely browned and the chicken is heated through.
- Slowly pour the heavy cream around the edge of the skillet.
- Continue to cook for 6-8 minutes, turning the hash occasionally, until it develops a slightly crusty bottom and the cream has thickened slightly.
- Serve immediately, garnished with fresh herbs (optional) and alongside your favorite eggs.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
39g
Carbs
8g
