American Chicken & Potato Skillet Hash

American Chicken & Potato Skillet Hash ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 medium yellow onion
• 1 medium green bell pepper
• 2 cloves garlic
• 2 large russet potatoes
• 1.5 cups chicken broth
• 15 oz canned corn
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

How to make American Chicken & Potato Skillet Hash

1. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add 1 pound of ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the cooked chicken aside in a bowl.
2. Reduce the heat to medium and add the diced yellow onion and green bell pepper to the same skillet. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant, being careful not to burn the garlic.
4. Add the diced russet potatoes to the skillet, along with 1 teaspoon smoked paprika, 0.5 teaspoon dried oregano, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Stir to coat the potatoes evenly with the seasonings.
5. Pour in 1.5 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Stir the cooked ground chicken and the 15 oz drained canned corn (or 1.5 cups frozen corn) into the skillet. Increase the heat to medium and cook for another 3-5 minutes, uncovered, until the corn is heated through and most of the liquid has evaporated, leaving a slightly thickened sauce.
7. Taste and adjust seasoning as needed. Garnish with 2 tablespoons chopped fresh parsley, if desired, before serving hot directly from the skillet.

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