Harvest Chicken Hash Recipe

I toss sweet potato cubes, butternut squash, tart apple, shredded chicken, garlic and fresh rosemary with avocado oil to make a fall skillet that works as a Thanksgiving side or weekend breakfast. Paleo, AIP and gluten-free, it’s perfect for One Skillet Meals and keeps seasonal cooking simple.

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I never thought leftover roast chicken could become the star of breakfast or a Thanksgiving side that everyone keeps asking about. This Harvest Chicken Hash tosses cubed sweet potato and butternut squash with tart apple and shredded chicken, seared in avocado oil and brightened with garlic, rosemary and sage.

A pinch of sea salt and a little ground cinnamon gives it a surprising warm lift, and a splash of chicken broth helps pull the browned bits into a silky pan sauce. It’s a one skillet thing, quick to throw together, and it pretty much checks the boxes for AIP and Autoimmune Paleo folks while also working as a Paleo breakfast or dinner and fitting Whole30 rules.

I make it when I have roast chicken to use up, mostly because it’s easy, but also because that apple-squash combo surprises people every time. You’ll want to taste it before you serve, trust me.

Why I Like this Recipe

1. I love how the sweet potato and butternut get those crunchy browned bits, it makes every bite satisfying.
2. I like that it uses leftover roast chicken so dinner feels fast but still homemade.
3. The apple and herbs give it a cozy fall flavor that reminds me of Thanksgiving mornings.
4. It’s great that it’s gluten free and dairy free so I can feed different people without fuss.

Ingredients

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Avocado oil: Healthy fat for cooking helps absorb vitamins, neutral flavor great for searing.
Sweet potato: High in fiber and beta carotene, starchy sweet, adds body and subtle sweetness.
Butternut squash: Sweet, vitamin rich, adds creamy texture and natural sugars, good roasted flavor.
Apple: Tart sweet crunch provides vitamin C and fiber, brightens overall flavor and acidity.
Cooked shredded chicken: Lean protein keeps dish hearty without heaviness, soaks up savory herbs and juices.
Garlic: Pungent low calorie, gives savory depth, pairs perfectly with rosemary and sage.
Rosemary and sage: Warm piney herbs, little goes far, add aroma and savory fall notes.
Yellow onion: Sweet savory base provides natural sugars when caramelized, adds depth and moisture.

Ingredient Quantities

- 2 tablespoons avocado oil or olive oil, divided

- 1 medium sweet potato, about 1 lb, peeled and cut into 1/2 inch cubes (≈3 cups)

- 1 small butternut squash, about 1 lb, peeled, seeded and cut into 1/2 inch cubes (≈3 cups)

- 1 small yellow onion, diced (about 1 cup)

- 1 medium tart apple (Granny Smith or Honeycrisp), cored and diced

- 10 to 12 ounces cooked shredded chicken (about 2 cups) — leftover roast chicken works great

- 2 cloves garlic, minced

- 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried

- 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried

- 1 teaspoon sea salt, plus more to taste

- 1/4 teaspoon ground cinnamon (optional, but I like the warmth)

- 2 tablespoons chicken broth or water, as needed to deglaze the pan

- 2 tablespoons fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Heat a large heavy skillet over medium high heat and add 1 tablespoon oil. When it shimmers add the sweet potato cubes and butternut squash cubes in a single layer if you can, sprinkle half the salt, and let them cook without stirring for 3 to 4 minutes so they brown a bit. Then toss and continue to cook, stirring every few minutes, until they’re fork tender and nicely browned, about 8 to 12 minutes total. If you’re short on time parboil the cubes 3 to 4 minutes first, drain, then finish in the pan.

2. Push the squash and potatoes to one side of the pan or transfer briefly to a plate. Add the remaining 1 tablespoon oil to the empty space, then add the diced onion and diced apple. Sauté until soft and starting to caramelize, about 4 to 5 minutes.

3. Stir the squash and potatoes back in with the onion and apple so everything’s mixed. Add the minced garlic, chopped rosemary, chopped sage, the rest of the salt, and the optional quarter teaspoon cinnamon. Cook while tossing for about 30 to 60 seconds until fragrant.

4. Add the cooked shredded chicken (about 10 to 12 ounces) and stir to combine, breaking up any clumps. Spread the mixture out in the pan so pieces contact the hot surface and let sit 1 to 2 minutes to get some crispy bits, then stir and repeat once more.

5. Pour 2 tablespoons chicken broth or water into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid mostly evaporate so the hash gets a little crisp again.

6. Taste and adjust seasoning, adding more sea salt if needed. If you like a little heat add black pepper or red pepper flakes, but that’s optional.

7. Turn off the heat. Stir in most of the chopped parsley, reserving a little for garnish.

8. Serve warm as a Thanksgiving side or with eggs for a fall breakfast. Leftovers reheat well in a skillet to bring back crispiness.

9. Quick tips: don’t overcrowd the pan or you’ll steam instead of brown; use leftover roast chicken to save time; pressing the hash into the pan for short intervals helps make those tasty crunchy bits you’ll want.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning and finishing the hash
2. Wooden spoon for scraping browned bits and deglazing
3. Heatproof spatula or turner for tossing and pressing the hash
4. Chef’s knife for peeling and chopping veg, apple, herbs
5. Cutting board
6. Vegetable peeler for sweet potato and squash
7. Measuring spoons (tsp and Tbsp) for salt, cinnamon, herbs
8. Tablespoon or small measuring cup for oil and broth (2 Tbsp)
9. Plate or medium bowl to hold or rest cooked veg briefly
10. Large pot and colander for optional parboiling (optional)
11. Tongs for handling chicken or pressing pieces in the pan (optional)
12. Serving spoon and small heatproof bowl for garnish and serving

FAQ

Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes, but cook it first. Dice or shred raw chicken, season, brown in 1 tbsp oil until no pink, then add the veggies to finish cooking, or roast the chicken at 400 F for 20 to 25 minutes until it reaches 165 F, shred and toss in.

Q: How do I get the sweet potato and butternut squash nice and crisp?
A: Don’t crowd the pan, cook in batches if needed, use hot oil and medium-high heat. Let pieces sit a minute before flipping so they brown. If your pan is small roast them at 425 F on a sheet for 20-30 minutes.

Q: Can I make this vegetarian or vegan?
A: Totally. Swap the chicken for canned chickpeas, cubed tofu, or tempeh and use vegetable broth. Roast the squash and sweet potato the same way, then toss with your protein and spices.

Q: How long does leftovers keep and what’s the best way to reheat?
A: Keeps 3 to 4 days in the fridge. Reheat in a skillet with a splash of broth to loosen things up, that brings back some texture. Microwave works in a pinch but it can get a bit soggy.

Q: Can I freeze Harvest Chicken Hash?
A: Yes, up to 3 months, but apples and parsley dont freeze well. Freeze portions without fresh apple, thaw overnight in the fridge and re-crisp in a pan when ready to eat.

Q: Any quick swaps for herbs or seasonings if I dont have rosemary or sage?
A: Use 1 tsp dried thyme or 1/2 tsp poultry seasoning, or a pinch of smoked paprika for warmth. Cinnamon is optional but a little goes a long way, so add sparingly.

Harvest Chicken Hash Recipe Substitutions and Variations

Here’re some quick swaps you can make if you wanna change things up, nothing fancy just easy fixes.

2 tablespoons avocado oil or olive oil, divided
- Light or extra-virgin olive oil 1:1, same amount — more grassy flavor.
- Grapeseed or sunflower oil 1:1 for neutral taste.
- Melted ghee or butter 1:1 for a richer, slightly nutty finish.
- Refined coconut oil 1:1 if you don’t mind a hint of coconut, it tolerates heat well.
1 medium sweet potato (about 1 lb)
- Yukon Gold or russet potatoes for similar texture, cut into slightly smaller cubes so they cook evenly.
- Carrots or parsnips for a sweeter, earthy note; they may need a few extra minutes.
- Frozen sweet potato cubes are fine, just thaw a bit so they don’t cool the pan too much.
1 small butternut squash (about 1 lb)
- Acorn or kabocha squash, kabocha is denser so roast a touch longer.
- Pre-cut frozen squash cubes, thaw slightly before searing to avoid steaming.
- Sweet pumpkin can work in a pinch, but watch for higher moisture.
1 medium tart apple (Granny Smith or Honeycrisp)
- Gala or Fuji for a sweeter bite, they soften faster so add later.
- Bosc for firmer slices that hold up to heat.
- Pear for a softer, mellow sweetness that pairs great with sage.
10 to 12 ounces cooked shredded chicken
- Rotisserie chicken or leftover roast chicken works great, just shred and toss in.
- Canned chicken in a pinch, rinse and drain well and add near the end.
- For vegetarian option use firm tofu crumbles or cooked chickpeas, increase seasoning since they absorb flavor.

Pro Tips

– Pat the sweet potato and squash cubes very dry with paper towels so they sear not steam. Get the pan properly hot first and work in batches if needed, you want brown crusts not soggy pieces.

– If time is tight parboil the cubes 3 to 4 minutes then drain and finish in the pan. It saves time and still gives a good sear, just make sure you dry them well after boiling.

– Break the chicken into small pieces so more surface area can get crisp. After stirring spread everything flat, press down and let it sit 1 to 2 minutes, then stir and repeat to build those crunchy bits.

– Brighten the whole dish at the end with a splash of acid like apple cider vinegar or a squeeze of lemon, and finish with a little butter or olive oil for silkiness. Taste and add salt at the end, herbs and parsley belong last so they stay fresh.

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

385

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) for browning and finishing the hash
2. Wooden spoon for scraping browned bits and deglazing
3. Heatproof spatula or turner for tossing and pressing the hash
4. Chef’s knife for peeling and chopping veg, apple, herbs
5. Cutting board
6. Vegetable peeler for sweet potato and squash
7. Measuring spoons (tsp and Tbsp) for salt, cinnamon, herbs
8. Tablespoon or small measuring cup for oil and broth (2 Tbsp)
9. Plate or medium bowl to hold or rest cooked veg briefly
10. Large pot and colander for optional parboiling (optional)
11. Tongs for handling chicken or pressing pieces in the pan (optional)
12. Serving spoon and small heatproof bowl for garnish and serving

Ingredients

2 tablespoons avocado oil or olive oil, divided
1 medium sweet potato, about 1 lb, peeled and cut into 1/2 inch cubes (≈3 cups)
1 small butternut squash, about 1 lb, peeled, seeded and cut into 1/2 inch cubes (≈3 cups)
1 small yellow onion, diced (about 1 cup)
1 medium tart apple (Granny Smith or Honeycrisp), cored and diced
10 to 12 ounces cooked shredded chicken (about 2 cups) — leftover roast chicken works great
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
1 teaspoon fresh sage, chopped or 1/2 teaspoon dried
1 teaspoon sea salt, plus more to taste
1/4 teaspoon ground cinnamon (optional, but I like the warmth)
2 tablespoons chicken broth or water, as needed to deglaze the pan
2 tablespoons fresh parsley, chopped, for garnish (optional)

Directions

Heat a large heavy skillet over medium high heat and add 1 tablespoon oil. When it shimmers add the sweet potato cubes and butternut squash cubes in a single layer if you can, sprinkle half the salt, and let them cook without stirring for 3 to 4 minutes so they brown a bit. Then toss and continue to cook, stirring every few minutes, until they’re fork tender and nicely browned, about 8 to 12 minutes total. If you’re short on time parboil the cubes 3 to 4 minutes first, drain, then finish in the pan.
Push the squash and potatoes to one side of the pan or transfer briefly to a plate. Add the remaining 1 tablespoon oil to the empty space, then add the diced onion and diced apple. Sauté until soft and starting to caramelize, about 4 to 5 minutes.
Stir the squash and potatoes back in with the onion and apple so everything’s mixed. Add the minced garlic, chopped rosemary, chopped sage, the rest of the salt, and the optional quarter teaspoon cinnamon. Cook while tossing for about 30 to 60 seconds until fragrant.
Add the cooked shredded chicken (about 10 to 12 ounces) and stir to combine, breaking up any clumps. Spread the mixture out in the pan so pieces contact the hot surface and let sit 1 to 2 minutes to get some crispy bits, then stir and repeat once more.
Pour 2 tablespoons chicken broth or water into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid mostly evaporate so the hash gets a little crisp again.
Taste and adjust seasoning, adding more sea salt if needed. If you like a little heat add black pepper or red pepper flakes, but that’s optional.
Turn off the heat. Stir in most of the chopped parsley, reserving a little for garnish.
Serve warm as a Thanksgiving side or with eggs for a fall breakfast. Leftovers reheat well in a skillet to bring back crispiness.
Quick tips: don’t overcrowd the pan or you’ll steam instead of brown; use leftover roast chicken to save time; pressing the hash into the pan for short intervals helps make those tasty crunchy bits you’ll want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.