A couple of weeks ago, I came home from work super hungry- the kind of hungry that terrifies Boyfriend- but I had the weirdest combination of foods defrosted and ready in my fridge and hadn’t thought ahead. So of course the logical thing to do was to throw everything in my line of sight together!
Eventually, I came up with this hash. I am SO glad that the perfect situation arose for me to create this dish because it may just be the best weird creation I’ve ever come up with. I’ve been making it for lunch waaay too often and have even made a sweet potato variation.
I started out by seasoning the chicken with kosher salt, pepper, paprika, chili powder, and Italian seasoning. I browned each side in butter on medium high heat before throwing ’em in the oven- that’s the key to making the seasoning stick!
Then I put them in a glass baking dish. Yes, this is a pie dish. This was the closest baking dish I could get my hands on. You gots a problem with that?
Then I grabbed a bottle of beer. Someone brought this beer to my house and left it and it is DELICIOUS. It’s from MacTarnahan’s Brewing in Portland. Although part of me really did want to just drink it, I know better than to do that with an empty stomach and a hot stove by now. So I dumped it all over the chicken.
Then I squeezed a lime over it all and threw what was left of it into the dish, too. It went in the oven for about a half hour at 400 degrees.
While it was cooking, I worked on the rest of the hash. In the same pan that I browned the chicken in, I started sautéing green bell peppers, jalapeños, and garlic in more butter.
Once they were browned I removed them to a plate and threw some diced potatoes and onions in the pan with a little olive oil and kosher salt.
And fried them until the potatoes were golden and beautiful.
I may or may not have (but probably did) skip a few pictures here. I tossed the peppers with the potatoes and onions in the pan and added tomato paste, basil, and more beer. When the chicken was done, I shredded it by inserting two forks into the breasts and pulling them apart. Then I added the chicken, gave it another toss, and let it cook for a little while so all the flavors could meld and become lovely.
I plated the hash with a little sour cream (which you can totally skip- it’s delicious either way) and dove in. It was so filling and delicious! The jalapeños gave it the perfect spicy kick and all of the flavors complimented each other perfectly. I am truly obsessed with this dish.
There are so many different variations you could try with this recipe! Like I said before, I’m really digging sweet potatoes in place of the white potatoes. It reheats really nicely so it’s perfect to have for lunch for a few days. I hope you like it as much as I did!
- 2 chicken breasts
- Kosher salt
- Black pepper
- Chili powder
- Italian seasoning
- 1 tbsp butter
- 1 12 oz bottle beer (I used an IPA)
- 1 lime
- 1 green bell pepper, roughly chopped
- 1 jalapeño pepper, diced small
- 1 tsp minced garlic
- 1 tbsp olive oil
- 2 russet potatoes, peeled and diced
- 1 half yellow onion, roughly diced
- Kosher salt
- Black pepper
- 2 tbsp tomato paste
- 1 tbsp chopped basil
- Preheat oven to 400 degrees F.
- Season the chicken breasts well on both sides with kosher salt, black pepper, paprika, chili powder, and Italian seasoning.
- Melt the butter in a saute pan over medium-high heat. Brown the chicken on both sides and remove to a glass baking dish.
- Pour half of the beer over the chicken. Cut the lime in half and squeeze over the chicken. Add the limes to the dish.
- Bake in the preheated oven for 30 minutes, or until chicken is no longer pink in the middle.
- While the chicken is cooking, sauté the bell pepper, jalapeño, and garlic in the same pan the chicken was cooked in over medium heat. When the skin on the bell pepper has started to brown, remove it to a plate.
- Add the olive oil to the same sauté pan over medium heat. Add the potatoes and onion and sprinkle the kosher salt and pepper on the potatoes to season. Fry over medium heat until potatoes are golden brown and tender.
- When the chicken is finished cooking, remove it to a plate and use two forks to shred it by inserting them and pulling apart.
- Add the peppers and chicken to the potatoes in the sauté pan and toss. Add the tomato paste, basil, and the beer 1 tablespoon at a time until it’s reached your desired consistency. Let cook for five more minutes over medium heat.
- Serve with sour cream and additional basil, if desired.