When you need a healthy, satisfying weeknight dinner that uses up leftover ingredients and comes together in a single pan, this Martha Stewart-inspired Chicken, Spinach, and Potato Hash is an absolute lifesaver. Originally featured in the beloved Everyday Food collection, this recipe is the definition of “fast and light.”
Hashes aren’t just for breakfast—by combining tender cubed potatoes, savory shredded chicken, and vibrant fresh spinach, you get a complete, balanced meal that is incredibly comforting but won’t weigh you down. Plus, it is one of the easiest ways to repurpose leftover roasted or rotisserie chicken!
Try More Chicken Recipes:
- Martha Stewart Chicken Soup Rice Recipe
- Martha Stewart Chicken Parmesan Recipe
- Martha Stewart Chicken Tetrazzini Recipe
Why You Will Love This Martha Stewart Chicken Spinach And Potato Hash Recipe:
- One-Pan Wonder: Everything cooks in a single large skillet, meaning cleanup is an absolute breeze.
- Budget-Friendly: It relies on humble pantry staples like potatoes and onions, making it a highly economical dinner for the whole family.
- The Perfect Leftover Solution: It is the ultimate way to breathe new life into leftover roasted chicken, giving it an entirely new flavor profile and texture.
- Nutrient-Dense: Packed with lean protein from the chicken, complex carbs from the potatoes, and iron-rich leafy greens from the fresh spinach, it is a perfectly balanced “light” meal.
- Crispy & Comforting: Taking the time to let the potatoes and chicken crisp up in the pan provides that irresistible, golden-brown hash texture that everyone craves.
Martha Stewart Chicken Spinach And Potato Hash Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds potatoes (Yukon Gold or Russet), cut into 1/2-inch dice
- 1 medium yellow onion, diced
- Coarse salt and freshly ground black pepper, to taste
- 2 cups cooked, shredded chicken (leftover roasted or rotisserie)
- 1 large bunch (about 6 to 8 oz) fresh baby spinach, tough stems removed
- Optional: 1 teaspoon paprika or garlic powder for extra seasoning
- Optional: Fresh lemon juice or hot sauce for serving
How To Make Martha Stewart Chicken Spinach And Potato Hash
- Crisp the Potatoes: Heat the olive oil in a large, heavy-bottomed skillet (cast iron works beautifully) over medium-high heat. Add the diced potatoes and onion. Season generously with coarse salt, black pepper, and paprika (if using).
- Cook Undisturbed: Press the potatoes into an even layer in the pan and let them cook, completely undisturbed, for 4 to 5 minutes until the bottom gets golden and crispy. Give the pan a good toss, press down again, and cook for another 4 to 5 minutes until the potatoes are tender and browned all over.
- Add the Chicken: Lower the heat to medium. Stir the cooked, shredded chicken into the skillet. Cook for about 2 to 3 minutes, just until the chicken is heated through and slightly crispy on the edges.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in handfuls. Gently toss the mixture until the spinach is just wilted and bright green (this should only take about 1 to 2 minutes).
- Taste and Serve: Remove the skillet from the heat. Taste and adjust the seasoning with a little more salt and pepper if needed. Serve immediately, warm from the skillet, optionally topped with a squeeze of fresh lemon juice or a dash of hot sauce.
Expert Tips
- Dice the Potatoes Evenly: To ensure everything cooks at the same rate, cut your potatoes into uniform, bite-sized cubes (about 1/2-inch thick).
- Don’t Rush the Crisp: The secret to a great hash is letting the ingredients sit undisturbed in the hot skillet for a few minutes at a time. If you stir too often, the potatoes will steam instead of developing that delicious golden-brown crust.
- Use Rotisserie Chicken: To make this a true 20-minute meal, use a store-bought rotisserie chicken. Just shred both the white and dark meat for the best flavor.
- Add a Fried Egg: If you want to take this hash to the next level (or serve it for a hearty weekend brunch), top each serving with a soft fried or poached egg. The runny yolk creates a rich, natural sauce over the crispy potatoes.
What to Serve With Chicken and Potato Hash?
Because this hash already contains protein, vegetables, and starches, it is a complete meal on its own! However, it pairs wonderfully with:
- A dollop of sour cream or plain Greek yogurt and a dash of your favorite hot sauce.
- A light, tangy tomato and cucumber salad to add a fresh, acidic contrast.
- Warm flour tortillas or crusty sourdough toast to scoop up every last bite.
How to Store and Reheat Leftovers Chicken Spinach And Potato Hash?
How to Store: Allow the hash to cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 3–4 days.
How to Reheat (For Crispy Results): Avoid the microwave, which will make the potatoes soggy. Instead, heat a little olive oil in a skillet over medium-high heat and pan-fry the leftover hash for 3–5 minutes until it is hot and the potatoes crisp back up.
Can You Freeze It? It is not recommended. Cooked potatoes tend to become mealy and grainy when frozen and thawed, and the spinach will turn to mush. This dish is best enjoyed fresh or from the fridge.
Frequently Asked Questions (FAQs)
Do I need to peel the potatoes? It is entirely up to you! If you are using Yukon Gold or red potatoes, their skins are thin and packed with nutrients, so you can just wash them and leave the skins on. If using thicker-skinned Russet potatoes, peeling them is usually preferred for a better texture.
Can I use frozen spinach instead of fresh? Yes, but you must thaw the frozen spinach completely and squeeze out as much excess water as possible using a clean kitchen towel. If you add wet spinach to the skillet, it will water down the hash and prevent it from crisping.
What other vegetables can I add? Hashes are highly versatile. Diced bell peppers, sliced mushrooms, or even sweet corn make excellent additions. Just add them into the skillet right after the onions to ensure they cook through.
More Chicken Recipes:
- Martha Stewart Chicken Taco Salad Recipe
- Martha Stewart Chicken Noodle Soup Recipe
- Martha Stewart Roast Chicken Recipe
Martha Stewart Chicken Spinach And Potato Hash Recipe Nutrition Facts (Estimated per serving)
- Calories: 345 kcal
- Protein: 24g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 12g
- Sodium: 380mg
Martha Stewart Chicken Spinach And Potato Hash Recipe
Description
When you need a healthy, satisfying weeknight dinner that uses up leftover ingredients and comes together in a single pan, this Martha Stewart-inspired Chicken, Spinach, and Potato Hash is an absolute lifesaver. Originally featured in the beloved Everyday Food collection, this recipe is the definition of “fast and light.”
Ingredients
Instructions
- Crisp the Potatoes: Heat the olive oil in a large, heavy-bottomed skillet (cast iron works beautifully) over medium-high heat. Add the diced potatoes and onion. Season generously with coarse salt, black pepper, and paprika (if using).
- Cook Undisturbed: Press the potatoes into an even layer in the pan and let them cook, completely undisturbed, for 4 to 5 minutes until the bottom gets golden and crispy. Give the pan a good toss, press down again, and cook for another 4 to 5 minutes until the potatoes are tender and browned all over.
- Add the Chicken: Lower the heat to medium. Stir the cooked, shredded chicken into the skillet. Cook for about 2 to 3 minutes, just until the chicken is heated through and slightly crispy on the edges.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in handfuls. Gently toss the mixture until the spinach is just wilted and bright green (this should only take about 1 to 2 minutes).
- Taste and Serve: Remove the skillet from the heat. Taste and adjust the seasoning with a little more salt and pepper if needed. Serve immediately, warm from the skillet, optionally topped with a squeeze of fresh lemon juice or a dash of hot sauce.
Notes
- Dice the Potatoes Evenly: To ensure everything cooks at the same rate, cut your potatoes into uniform, bite-sized cubes (about 1/2-inch thick).
Don’t Rush the Crisp: The secret to a great hash is letting the ingredients sit undisturbed in the hot skillet for a few minutes at a time. If you stir too often, the potatoes will steam instead of developing that delicious golden-brown crust.
Use Rotisserie Chicken: To make this a true 20-minute meal, use a store-bought rotisserie chicken. Just shred both the white and dark meat for the best flavor.
Add a Fried Egg: If you want to take this hash to the next level (or serve it for a hearty weekend brunch), top each serving with a soft fried or poached egg. The runny yolk creates a rich, natural sauce over the crispy potatoes.