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Buffalo Chicken Hash with potatoes, veggies, and, of course, blue cheese is a kicked up skillet breakfast or even breakfast for dinner. Add your favorite hot sauce to put a spicy twist on the classic potato hash.
I may not be a fan of Buffalo wings themselves. But I seriously want to “Buffalo” (yes, I am using that as a verb) everything. Taking my cue from the Frank’s Red Hot Tagline, I put that s*** on everything!
And since I’ve started this little ol’ blog, I’ve felt the need “Buffalo” everything, just to get my fix. Who says hot sauce is only for party appetizers and game fay football food? I’ll add it to every meal of the day
And now it’s time to wake up and smell the hot sauce…
Buffalo Chicken Potato Hash
This easy recipe is an amazing new way to get your spicy chicken fix whether you want to have your hot sauce at breakfast or brinner. Since it is made with lean ground chicken, just a little oil, and carrots and celery for some veggies, it is not only healthy and gluten free, but also a complete skillet meal all by itself. But you can definitely put it over the top by serving with a perfectly runny egg.
Just like a classic breakfast hash, you get all the different textures of the soft potatoes with their crispy edges, tender vegetables, plus meaty bites. It’s not too spicy, so the kids will eat it, but feel free to sprinkle on some more hot sauce if you need a kick in the pants to get yourself moving in the morning. And of course, don’t forget the blue cheese!
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What You’ll Need
- Potatoes – peeled and cubed
- Celery – chopped into 1/4-inch pieces
- Carrots – peeled and chopped into 1/4 inch pieces)
- Ground chicken – I prefer to use lean ground chicken breast
- Hot sauce – classic Frank’s Red hot is my favorite
- Salt and pepper
- Crumbled blue cheese – optional, but really adds amazing tangy flavor and a bit of creaminess
Parboil the potatoes
Place cubed potatoes in a pot of cold water, cover, bring to a boil and cook until just barely tender. Drain thoroughly.
- Make sure water is cold.
- Drain the water after boiling and return the potatoes to the hot pot with the lid removed to let any excess moisture evaporate with the residual heat.
Cook vegetables and chicken
Heat oil in a skillet, add onions, carrots, and celery, season with salt and pepper, and cook until soft. Add the ground chicken and cook through, breaking it up as it cooks.
- Cutting the vegetables to a similar size will ensure they cook evenly.
- You can use any kind of skillet. I like to use a nice large cast-iron skillet because it gets really hot and allows everything to brown nicely. But an aluminum or nonstick skillet will work too.
Finish the chicken hash
Add potatoes and hot sauce to the skillet, stir to coat and cook until heated through and the potatoes are browned slightly. Top with crumbled blue cheese, if desired.
- Since the potatoes are slightly tender, be careful when stirring to avoid breaking or mashing them.
- Feel free to add more or less hot sauce, to taste.
Make it a meal
- Serve your buffalo chicken hash with fried eggs on top or folded into scrambled eggs and add a squeeze of Buffalo Ketchup
- Make breakfast tacos with Avocado Ranch Dressing
- Spoon it into lettuce wraps and drizzle with Ranch Dressing
- Have it on top of salad with Blue Cheese Dressing
Side dish ideas
- Low Carb Cauliflower Hash Brown Breakfast Bake
- Layered Tropical Fruit Salad
- Healthy Orange Julius Smoothie
- Dijon Apple Coleslaw
- Gluten Free Zucchini Carrot Muffins
More savory breakfast recipes
- Dill Hash Brown Potatoes
- Cauliflower Hash Browns Slow Cooker Breakfast Casserole
- Gluten Free Breakfast Bake with Veggies
- Breakfast Egg and Bean Tostadas
- Bacon Cheeseburger Crustless Quiche
Buffalo Chicken Potato Hash
- 3 cups cubed potatoes (peeled if desired, and chopped into approximate 1/2 inch cubes)
- 1 Tablespoon oil
- ½ cup chopped onion
- ½ cup chopped celery (approximately 1/4 inch pieces)
- 1 cup chopped carrots (approximately 1/4 inch pieces)
- 1 pound ground chicken breast
- ½ cup hot sauce (additional for serving, if desired)
- salt and pepper
- 1 cup crumbled blue cheese, optional
- Place cubed potatoes in a pot and cover with cold water. Cover with a lid, bring water to a boil, and boil for 5-7 minutes till just barely tender. Drain well
- While the potatoes are cooking, heat oil in a skillet medium-high heat. Add the onions, carrots and celery, season with salt and pepper, and cook 8-10 minutes until soft and starting to brown.
- Add the ground chicken, breaking the meat up while it cooks, until it is cooked through and browned.
- Add potatoes and hot sauce to the skillet, stir to coat everything with the hot sauce, and cook another 5-10 minutes, until the potatoes brown slightly. Season to taste with salt and pepper.
- Top with crumbled blue cheese, if desired.