I almost always cook Monday evenings. We usually eat out several times during the weekend, so I am typically eager to get back into the kitchen come Monday. Last week, at Bodie’s request, I made this Buffalo chicken hash. He saw something similar on TikTok. It’s very tasty and hearty and we had leftovers for breakfast the next day. Full disclosure: this was not a quick meal for me. Chopping and air frying the potatoes took a month of Sundays. Nothing difficult, but I don’t want to mislead you. This took longer than the recipe indicated. That being said…read on for a mouth watering skillet dinner. Recipe after the photo.
Buffalo Chicken Hash
Recipe
Ingredients
- 2 chicken breasts
- 4 – 5 small/medium-sized potatoes
- olive oil + salt pepper, garlic (for potatoes)
- 1 red onion diced
- 1/2 tsp each of salt and pepper
- 1 tsp each of paprika and ranch seasoning
- 2 TBSP minced garlic
- 1/3 cup of Buffalo sauce
- 1 cup of shredded mozzarella cheese
Instructions
- wash potatoes and cut them up into small cubes
- toss with olive oil, salt, pepper, and garlic (I don’t use exact measurements for this part)
- cook potatoes in the air fryer at 400 degrees for about 20 minutes shaking them around at least a couple of times while they cook
- once the potatoes are cooking, cut the chicken into cubes
- cook chicken in a skillet on medium-high heat with a little olive oil
- season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, and ranch seasoning
- add the diced red onion
- once chicken and onions are finished cooking add minced garlic and about 1/3 cup of Buffalo sauce
- add cooked potatoes to the skillet and stir everything together
- top with shredded mozzarella cheese
- broil in the oven for just a few minutes to melt the cheese (you could also cover it with a lid and let this sit on the stove until the cheese melts)
- Enjoy!
Here is the link: https://cookinginthemidwest.com/blog/buffalo-chicken-potatoes/
Notes: I used Chick Fil A Buffalo sauce. I served with broccoli for Bodie, fruit for Emery.
