Breakfast, Food, Laugh, Leftovers, Social Sundays

Chicken, Asparagus & Potato Hash – Recipe!

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Weekends are made for brunching and using leftovers to create a nice spread for friends is just genius.  After preparing my Roasted Organic Chicken, I had a few leftovers and I definitely didn’t want any of them to go to waste.  So, I decided to prepare a one-skillet breakfast using chicken, some cooked potatoes and fresh asparagus.

Hash recipes usually involve potatoes, but they can be so much more like in this recipe for Chicken, Asparagus & Potato Hash.  The ingredients are already at your fingertips and if they’re not, you can always grab a rotisserie chicken at the market, and microwave up some potatoes to prepare a wonderful meal.  I decided to not go the egg route, but you can always steam some eggs on top to create an even more decadent skillet.

Social Sundays are so much fun – much more casual; including the food, dress and mood of your guests.  I love the idea of just tossing some great ingredients together and brunch is served.  Serve the hash with avocado toast, sparkling mimosas and great tunes spinning on your turn table – fun.


2 cups cooked chicken

3 large cooked potatoes, any variety

7 stalks fresh asparagus

1 shallot

olive oil

salt & pepper

eggs, optional

(Serves 4)

To Prepare:

1. Wash and slice asparagus into 2-inch pieces and mince shallot. Slice potatoes and shred cooked chicken.

2.  In a large iron skillet, add 2 teaspoons of olive oil, shallot and potatoes.  Place over medium high heat.  Saute for 4 minutes or just until the edges of potatoes start to brown.  Add asparagus and toss to combine.

3.  Add 1/3 cup of water to skillet and stir.  Cover pan with lid and turn heat to low.  Cook for 4 minutes or until the asparagus become al dente (fork tender).  Remove lid and add chicken, stir.  Drizzle the top of skillet with 2 teaspoons of olive oil and increase heat to medium-high.  Continue to cook for 4 minutes, stirring occasionally.  Serve with your favorite brunch treats.  Enjoy!

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