Ingredients35 m servings 389 cals
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Per Serving: 389 calories; 24.8 g fat; 21.1 g carbohydrates; 21.1 g protein; 73 mg cholesterol; 356 mg sodium. Full nutrition
ReviewsRead all reviews 9
A nice recipe. I used fresh potatoes, and because I had some to use up and too me that is what hash is for I added black beans and spinach to the mix. Now I have nice go to recipe for left over ...
I just made this for my family and it is wonderful!! I would recommend cooking the chicken onion and peppers in the oil and butter before you add the potatoes. Awesome under an hour dinner!!
I used those hats Browns that are dried out where all you add is water love them for camping as well great produced. I added mushrooms I love mushrooms but followed the recipe. It was hit I love...
followed the recipe.... The flavor was great but it was just a big pan of mush. :(
Kids and hubby loved this! Unfortunately, I didn't have the green veggies. I used less oil and less butter and I used cooked dark meat chicken.
So I changed this recipe a bit and found it to be delicious! I roasted some brussel sprouts with garlic and onion and then used this as the vegetable instead of the brocollini or peppers. It was...