When you want to start your morning off with a kick or need a new breakfast for dinner (brinner!) recipe, it’s time to pull out the hot sauce and turn to inspiration from everyone’s favorite game day eats and make Buffalo Chicken Potato Hash.
Buffalo Chicken Potato Hash
So I’ve mentioned before, I don’t like wings. I seriously just can’t deal with them. But at some point I discovered that even though I can’t deal with teeny little chicken pieces and all the skin and bones general fried greasiness that goes along with them, I loves me some Buffalo hot sauce. Two of my weirdo lunches are a salad with a hard boiled e.g., blue cheese, and hot sauce, straight up, and this bakes Buffalo cauliflower egg blue cheese thing that seemed to pique everyone’s interest in Instagram, so I actually did take photos of this embarrassingly bizarre concoction and some day when I get a spot on my calendar, I’ll actually post it and probably run hiding and hanging my head in shame hoping that you’ll all still like me and not think my food tastes have gone totally of the deep end.
And since I’ve started this little ol’ blog, I’ve felt the need “Buffalo” everything, just to get my non-wing fix. I mean, Sloppy Joes, Shepherd’s Pie, heck, even Cauli-Tots! I’ve even got a couple more recipes in the wings. Ha! Wings!
But for now, well, wake up and smell the hot sauce…
You guys, this Buffalo Chicken Potato Hash is just an amazing new way to get your spicy chicken fix. I mean, I’m not the only one who craves Buffalo goodness at random times, right? So now you can have it for breakfast or brinner, like we did. I was going to show you a photos with a nice, runny egg, but, well, I stink at making nice, photogenic runny eggs. So you just get the hash. But that’s OK because it could be a meal in itself.
You get all the different textures of the soft potatoes and meaty bit and tender veggies, with just enough crispy bits (cook it longer if you want even more of those). 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. But using lean ground chicken, and not a ton of oil, I kept it a little healthier, and even packed some veggies in there, because buffalo chicken just calls out for carrots and celery, right?
And I topped it with some blue cheese because I just cannot eat buffalo anything without blue cheese! I might have even dolloped a bit of this on top of my serving, too!
I can’t tell you that we polished it all off at diner because it made A LOT, but as I was putting it away, belly totally stuffed, I was still picking bits out of the pan, and the remaining leftovers were happily consumed at lunch. Wouldn’t this Buffalo Chicken Potato Hash also make fabulous lettuce wraps? Ha – just you wait, that’ll be another blog post 🙂
I am so excited to enter my Buffalo Chicken Potato Hash into the Idaho Potato Recipe Contest 2014. The challenge – re-invent breakfast potatoes. Personally, I think I not only accepted that challenge, I conquered it! I mean, Buffalo chicken for breakfast? Totally!!
Do you have any weirdo food obsessions, too?
Buffalo Chicken Potato Hash
Start your morning off with a kick or fire up your breakfast for dinner and try this Buffalo Chicken Potato Hash.
- 1 Tablespoon oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery (approximately 1/4 inch pieces)
- 1 cup chopped carrots (approximately 1/4 inch pieces)
- 1 pound ground chicken breast
- 3 cups potatoes, peeled if desired, and chopped into approximate 1/2 inch cubes
- 1/2 cup hot sauce (additional for serving, if desired)
- salt & pepper
- 1 cup crumbled blue cheese, optional
- Place potatoes in a pot and cover with cold water. Cover with a lid, bring water to a boil, and boil for 5-7 till just 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.
What else have I buffalo-ed?
And here are some more from my friends…
- Slow Coker Buffalo Chicken Drumsticks from Diethood
- Skinny Hot Buffalo Chicken Dip from Food Done Light
- Buffalo Chicken Tortilla Pinwheels from Home Cooking Memories