Chicken and Pea Potato Hash
Golden pan-fried potatoes with sweet peas and tender leftover roast chicken folded through. A one-pan dinner that turns Sunday's roast into something worth waiting for.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Dicing
- Savory
- Stovetop
- Oven
Instructions
-
Cut the potato into 1.5 cm cubes, leaving the skin on for extra crispness. Finely chop the onion. Shred the leftover roast chicken into bite-sized pieces and set it aside.
~10 min
Uniform 1.5 cm cubes cook at the same rate, so every piece turns tender inside and crisp outside.
Dicing Cut the potatoes into even 1.5 cm cubes so they cook at the same rate. A sharp knife and a steady, flat base prevent uneven, mushy pieces.
-
Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the potatoes in a single layer, season with 0.25 tsp salt and 0.125 tsp black pepper, and cook undisturbed for 6 minutes until the undersides are golden.
~6 min
A single layer and no stirring lets the potatoes' surface moisture evaporate and brown through the Maillard reaction.
-
Stir the potatoes, push them to one side of the pan, and add the remaining 0.5 tbsp olive oil with the onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and golden and the potatoes are browned on most sides.
~5 min
Pushing the potatoes aside gives the onion direct contact with the hot pan so it softens and sweetens without steaming.
Sautéing Keep the pan hot and stir occasionally so the onion softens and colors without burning. If it starts to scorch, lower the heat rather than adding more oil.
-
Stir the frozen peas into the pan, cover with a lid, and cook for 4 minutes until the peas are hot and bright green and the potatoes are tender when pierced with a knife.
~4 min
Covering traps steam, which quickly heats the frozen peas through without burning the already-browned potatoes.
-
Add the shredded roast chicken, the remaining 0.25 tsp salt and 0.125 tsp black pepper. Stir and cook uncovered for 3 minutes, just until the chicken is heated through and the edges of the potatoes are crisp.
~3 min
The chicken is already cooked, so adding it at the end warms it through without drying it out or making it stringy.
The chicken is already cooked, so it only needs to warm through. Adding it at the end keeps it moist instead of stringy.
-
Taste and adjust the salt and black pepper. Serve straight from the pan while the potato edges are still crisp.
~1 min