Leftover Chicken and Potato Hash
Diced potatoes pan-fried until deeply golden, with sweet softened onion and a handful of peas, then topped with warmed leftover roast chicken. A one-pan way to turn leftovers into a proper dinner.
- Total
- 32 min
- Prep 10 · Cook 22
- Serves
- 1
- Difficulty
- Easy
You'll practice: Pan-frying · Sautéing
- Savory
- Stovetop
- Oven
Instructions
-
Peel the potato and cut it into 1.5 cm cubes. Peel the onion and chop it into roughly 1 cm pieces. Keep the frozen peas and the leftover roast chicken aside for now.
~8 min
-
Heat 2 tbsp oil in a large non-stick frying pan over medium-high heat. Add the potato cubes in a single layer, season with half the salt and cook undisturbed for 5 minutes so the undersides brown.
~5 min
A single layer with space lets moisture escape so the potatoes brown instead of steaming.
Pan-frying Keep the pan hot and the potatoes in one layer; crowding or stirring too often steams them and they never crisp.
-
Stir the potatoes, add the chopped onion, and cook for 8 minutes, stirring every couple of minutes, until the potatoes are golden and tender and the onion is soft and sweet.
~8 min
Stirring only occasionally gives the potatoes time to develop deep golden crusts.
Pan-frying Keep the pan hot and the potatoes in one layer; crowding or stirring too often steams them and they never crisp.
Sautéing Toss the onion and potato every couple of minutes so they colour evenly; if they darken too fast, lower the heat.
-
Add the frozen peas and the remaining salt, stir, then cover the pan and cook for 3 minutes until the peas are hot and bright green.
~3 min
Covering traps steam, which quickly heats the frozen peas through without overcooking them.
-
Pull the leftover roast chicken into bite-sized pieces, scatter it over the hash, cover again and cook for 3 minutes just until heated through. Season with black pepper and serve straight from the pan.
~3 min
Already-cooked chicken only needs gentle warming; adding it late keeps it moist, not dry.
Leftover roast chicken is already cooked, so it only needs warming. Adding it at the end keeps it moist instead of dry and stringy.