Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat. MacKenzie Smith

Roasting the potatoes separately gives them a crisp texture without the addition of extra fat.

Yield: serves 4-6


  • 1 12 lb. Yukon gold potatoes, cut into 1″ pieces
  • 12 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. boneless, skinless chicken thighs
  • 8 oz. button mushrooms, cleaned and quartered
  • 1 small yellow onion, thinly sliced
  • 1 tbsp. thyme leaves, chopped
  • 12 tsp. crushed red chile flakes
  • 4 cloves garlic, thinly sliced
  • 12 cup chicken stock
  • 2 tbsp. finely chopped parsley
  • Poached eggs, for serving (optional)


  1. Heat an oven to 400°. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.
  2. Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Shred reserved chicken and return to pot along with potatoes and stock. Season with salt and pepper, and cook, stirring occasionally, until all ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley; serve with poached eggs, if you like.