At first glance, a hash looks like you pulled half-used bits and bobs from your fridge and tossed them into a frying pan. But once you start cooking your hash, you start to realize there’s more to it than that.
You want your meat to brown, not steam. You want veggies with a bit of crunch, not wilted past recognition. And if decide to add starchy veggies like potato to your hash, you want them cooked through and through. This chicken sage hash is no different.
The trick to any well-cooked hash is timing. Work in batches and give each element of the hash the time it needs to do whatever you want it to do – whether that’s brown, soften, or build up a crunchy exterior.
Chicken Sage Hash
- 3 chicken breasts
- 1/2 tsp. garlic powder
- 1 tsp. sea salt, plus more to season the chicken
- 4 tbsp. avocado oil
- 2 green apples
- 1 onion
- 4 zucchinis
- 1/4 c fresh sage
- 1 tbsp. cassava flour, optional
- Season chicken generously with garlic powder and sea salt. Cook in half of the oil over medium-high heat until nice and golden on each side, but not quite cooked through.
- Peel the apple and onion. Chop par-cooked chicken breast, zucchini, apple and onion into half-inch cubes. Finely mince the sage.
- Add remaining oil to the uncleaned chicken pan over medium heat.
- Add onion and cook until soft (about 10-15 minutes).
- In a large bowl, mix together cassava flour, sage and salt. Add cubed zucchinis and apples to the bowl and toss to incorporate.
- When the onions are softened, add zucchini/apple/spice mixture and cook uncovered for about 10 minutes, or until apples begin to soften.
- Return cube chicken to pan and cook until no pink remains in in the chicken.