Looking for a meal that's hearty enough for dinner, but stress-free enough for breakfast? Why not try a hash? It's a perfect way to use the leftovers taking up space in your fridge, while creating something that's incredibly delicious in the process. Today, we're combining cooked chicken with Yukon gold potatoes and fresh spinach. This comforting meal is packed with protein and nutrient-rich greens, so you can go back for seconds without giving it a second thought!
Chicken, Potato, and Spinach Hash
2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
6 teaspoons olive oil
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves
1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
2 large shallots, diced small
2 garlic cloves, minced
1/2 pound spinach, trimmed, washed, and coarsely chopped
Fresh lemon juice
1. Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
2. Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
3. In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.
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