Chicken Hash & Green Salad

This recipe works in combination with: Chilli Con Carne in Crispy Baked Potatoes, Spicy Meatballs & Pea Pilaf, Sweet & Sour Chicken. This recipe features in these meal plans: Super Suppers.

Chicken, bacon and potato hash accompanied by a simple green side salad.


  • 1/4 of half a cucumber portion, peeled and sliced
  • 1 medium onion (approx 185g), finely chopped
  • 4 rashers of bacon, diced
  • 1 medium baking potato (approx 320g), diced
  • 1/2 round lettuce, leaves torn
  • 2 medium tomatoes (approx 100g each), coarsely chopped
  • 1 value skinless chicken breast fillet, cut into 2cm pieces
  • 5 tbsp vegetable oil
  • 1 tsp margarine/butter
  • 2 tsp vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Price per person: £1.45
  • Store cupboard: Basic
  • Calories per serving: 893
  • 5-a-day per serving: 2.8
  • Print Recipe
Chicken Hash photo

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  1. Cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain well and set aside.
  2. Meanwhile, heat 1 tbsp oil and 1 tsp margarine/butter in a large frying pan and fry the chicken for 10 minutes, or until cooked through. Remove and set aside.
  3. Heat 1 tbsp oil in the frying pan and fry the onion and bacon for 4 minutes, or until the onion is soft and the bacon is lightly browned.
  4. Add more oil, if necessary, and stir in the potatoes and chicken. Season with salt and pepper and mix together. Cook over a medium heat for 10-15 minutes, only stirring every 3-4 minutes to allow the underside to brown and crisp a little each time. Continue to cook until the hash is evenly browned.
  5. Meanwhile, to make the salad dressing, mix together the vinegar and 3 tbsp oil. Season with salt and pepper.
  6. Toss the lettuce leaves, tomato and cucumber with the dressing. Divide the hash between two plates and serve with the salad.

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