Guy Fieri's Chicken Hash

Dive into the bold, hearty flavors of **Guy Fieri's Chicken Hash**, a comfort-food masterpiece that’s perfect for breakfast, brunch, or dinner. This vibrant hash combines tender, seared chicken breast, crispy diced potatoes, and a colorful medley of bell peppers and onions, all brought to life with the smoky allure of paprika and a savory chicken stock reduction. To top it all off, gooey, melted sharp cheddar cheese makes every bite irresistibly satisfying. With just 20 minutes of prep time, this one-skillet recipe is not only quick but also packed with nutrients and flavor. Garnished with fresh parsley for the finishing touch, this dish is as visually stunning as it is delicious. Whether you’re feeding a crowd or spicing up a weeknight meal, this hash is guaranteed to be a hit! **Chicken hash recipe**, **easy chicken hash**, and **Guy Fieri-inspired meals** are search-friendly highlights for this irresistible dish.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 medium russet potatoes
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium yellow onion
• 2 pieces garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley
• 0.5 cup chicken stock
• 0.5 cup sharp cheddar cheese

Directions

Step 1

Peel and dice the potatoes into small cubes (about 1/2 inch). Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5-7 minutes or until they are just fork-tender. Drain and set aside.

Step 2

Season the chicken breasts with half of the salt, pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Reduce heat to medium, cover, and cook through (about 10 minutes). Remove from the skillet and let rest for 5 minutes, then dice into small cubes.

Step 3

Dice the red bell pepper, green bell pepper, and onion into small pieces. Mince the garlic. Set aside.

Step 4

In the same skillet, heat the remaining olive oil and butter over medium heat. Add the diced potatoes and cook for 6-8 minutes, stirring occasionally, until they are golden and crispy.

Step 5

Add the diced onions, bell peppers, and garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and fragrant.

Step 6

Add the diced chicken back into the skillet along with the remaining salt, pepper, and smoked paprika. Stir to combine.

Step 7

Pour in the chicken stock and cook for 2-3 minutes until it reduces slightly and coats the hash. Sprinkle the shredded cheddar cheese over the top, reduce the heat to low, and let it melt into the hash.

Step 8

Garnish with fresh parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(1412.9g)

Amount per serving	% Daily Value*
Calories	1898.1

Total Fat 98.6g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 432.8mg	0%
Sodium 3258.3mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 18.1g
Protein 143.6g	0%

Vitamin D 8.0IU	0%
Calcium 584.7mg	0%
Iron 10.4mg	0%
Potassium 3694.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 30.3%

Carbs: 22.8%