Randy's Recipes: Grandma's Favorite Chicken Hash

In honor of my grandmother’s 122nd birthday (she lived to 87) and since I’d just made chicken soup, I thought it’d be a great time for this recipe.

My mom got this one from her. Every time she made chicken soup from scratch, the next day she made delicious hash with the left over chicken. If you keep the chicken in broth, it’s even better the next day. After that, forget it. So make the hash the day after.


This feeds two really well, three isn’t stretching it.

Dice two red potatoes, leave the skins on. Rinse and put them in water. Bring water to a boil.

To the water add the following. If you have a small grinder, grinding the herbs/spices will unlock the flavor like you wouldn't believe:

1/2 tsp. Kosher salt
several peppercorns – I use about ten
tsp. dry, minced onion
tsp. dry, minced garlic
tsp. parsley flakes
1/2 tsp. thyme
tsp. dry dill
tsp. chives
1 medium bay leaf

This is incredibly aromatic, and GREEN!

Put about 2/3rds of this mixture into the boiling potatoes.

Add a couple drops of olive oil to the water, then blanch some fresh broccoli (I separate half a head and then chop the stalks) in the boiling water. The oil will turn the broccoli deep green. Don’t leave the broccoli in too long. It should still be al dente when you take it out of the water. Set it aside.

Chop the following and put in a large bowl:

a quarter of a medium sized Bermuda onion (any onion is OK)
one stalk of celery
a small carrot (or use a few baby carrots)
one clove of garlic
small handful of walnut pieces

Pull all the soup chicken meat off the bones, throw it into the same bowl.

Heat a fry pan (I use a large sauté pan and it’s perfect for all my recipes) and add a couple of tablespoons of olive oil. Put in all the ingredients, including the broccoli, and stir with a wooden utensil.

Drain the potatoes. Make sure they drain completely, then add them to the pan. Don’t be afraid to let it all brown lightly, especially the potatoes. As it cooks, add some green olives (cut them up), and sesame seed. If it starts to dry, add more olive oil or a little Earth Balance spread.

Spoon into serving bowls or plates. Top with some grated Parmesan, coarse ground black pepper, and a little Kosher salt.