This Paleo Chicken Hash is a great way to clean out the refrigerator, a kitchen-sink type meal if you will!
I love hash! It’s a way for me to use whatever is left in my fridge at the end of the week and always ends up being tasty. You don’t really need a recipe for it, more of guidelines. So use the recipe at the bottom for paleo chicken hash as as starting point. If you make it as written it’ll still be great though.
I’m a sucker for crispy potatoes and I usually always have sweet potatoes or golden potatoes stashed away. It’s few and far in between when we don’t have sweet potatoes on hand. I think I’ve mentioned before how a good chunk of our grocery bill goes towards sweet potatoes.
I’ve been so inspired by Kathie at Homespun Seasonal Living and how she preserves food and I really want to start doing that! Being more self sustainable is high on my list for things to work towards. I dream of having our basement shelves stocked with canned tomatoes, jalapenos, apples, peaches (for peach cobbler, duh!), lime pickles and my favorite, green beans! There’s nothing like home canned green beans. I could live off of them.
This hash would be great for breakfast to! Or is it already a breakfast recipe that would be good for dinner? Either way it’s delicious and filling, eggs included. Who ever said Paleo was bland and boring?
Paleo Chicken Hash
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- 2 medium boneless skinless chicken breasts (diced into small bite size pieces)
- 4 slices bacon
- 2 large eggs
- 2 medium sweet potatoes (diced; or golden potatoes)
- 1/2 medium white onion (diced)
- 1 medium red bell pepper (diced)
- 1 handful fresh spinach (roughly chopped)
- 1 teaspoon paprika
- Sea salt (to taste)
- Black pepper (to taste)
More TIPS about this paleo recipe in the post above!
- In a large pan over medium heat fry the bacon until crispy. Remove bacon and place on paper towels to drain excess oil.
- Leaving the remaining bacon fat in the pan (about 2 tablespoons) throw in the chicken and the potato. Cook for about 4-5 minutes, or until chicken starts to brown then add in the onion and the red pepper.
- Season with paprika, salt and pepper.
- Continue to cook until potatoes are tender and the onions and pepper are soft, another 5-10 minutes.
- If the pan seems too dry add in a drizzle or two of olive oil.
- In the last minute of cooking add in the spinach and cook just until wilted.
- While the hash is cooking fry your eggs over easy in a small pan over medium heat.
- To serve top the hash with crumbled bacon and a fried egg.