Melissa's Chicken Hash
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recipe by Cynthia West
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- Total Time
- 0mins
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- Serves
- 2
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- Calories
- 1364
Melissa Hartwig created this recipe out of egg-boredom one morning, and found that chicken and apple is a surprisingly delicious combination. One night over dinner, she shared her favorite egg-free breakfast idea with Chef Richard, who envisioned adding texture and punch in the form of walnuts and apple cider vinegar. Now, it's one of Melissa's favorite no-egg breakfasts.
Inspired by: https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=14441197recipe updated Jun 24, 2021
Ingredients
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- Frozen boneless skinless chicken thighs
- 455 g
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- Walnuts
- 115 g
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- Sweet potato
- 1
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- Granny smith apple
- 1
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- Olive oil
- 2 tablespoons
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- Salt
- ½ teaspoon
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- Black pepper
- ½ teaspoon
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- Red pepper flakes
- ½ teaspoon
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- Apple cider vinegar
- 60 ml
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- Arugula
- 25 g
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- Apple cider vinegar
- 1 teaspoon
Tools
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Frying pan
Step preview
- Add olive oil to a clean frying pan
- Heat olive oil over medium-high heat, swirling to cost the bottom of the pan.
- Add frozen boneless skinless chicken thighs, salt and black pepper to the frying pan
- Cook the chicken until browned, 2 to 3 minutes. Turn the chicken to brown the other sides. Season with salt and pepper.
- Add walnuts to the frying pan
- Cook until toasted, stirring constantly, being sure not to burn the walnuts.
- Add dry ingredients to the frying pan
- Stir thoroughly in frying pan until just cooked
- Add apple cider vinegar to the frying pan
- Mix in in frying pan
- Add arugula to the frying pan
- Add apple cider vinegar to the frying pan
- Stir in until just cooked
- Serve