Creamy Chicken & Potato Hash
Ingredients
Tap the ingredients you have on hand
- 1 lb baby-potatoes, quartered≈ $0.90
- 1 boneless-chicken-thigh, cooked and diced≈ $3.20
- 1/2 onion, diced≈ $0.25
- 1/2 cup milk≈ $0.65
- 1 tbsp flour≈ $0.25
- 1 tbsp butter≈ $0.35
- Olive oil for cooking≈ $0.50
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Boil or steam baby-potatoes until tender but still firm, about 10-15 minutes. Drain and set aside.
- 2
Heat a large skillet over medium heat with olive oil. Add diced onion and cook until softened, about 5 minutes.
- 3
Add the quartered baby-potatoes to the skillet and cook, stirring occasionally, until browned and slightly crispy, about 10-12 minutes. Season with salt and pepper.
- 4
Add the diced cooked boneless-chicken-thigh to the skillet and cook for another 3-5 minutes, allowing it to heat through and brown slightly.
- 5
In a small bowl, whisk together milk and flour until smooth.
- 6
Melt butter in a corner of the skillet, then pour in the milk-flour mixture. Stir quickly to create a creamy sauce that coats the potatoes and chicken. Season with additional salt and pepper if needed.
- 7
Serve hot.