Mr Food Chicken Recipe: Morning Breakfast Hash with Herbs

This morning breakfast hash transforms simple ingredients into a hearty, fast meal that starts your day right. Tender chicken pieces mingle with crisp potatoes and fragrant herbs for a dish that feels special without the fuss.

The key is cooking the potatoes until golden and crisp, then adding the chicken to warm through. Fresh herbs add brightness, while a touch of garlic ties everything together. It’s a simple yet satisfying way to enjoy protein and veggies first thing.

What you’ll get is a warm, savory hash with layers of texture and flavor. The chicken stays juicy, the potatoes stay crisp, and the herbs bring a fresh finish that wakes up your taste buds.

Serve it hot with a side of eggs or toast for a complete breakfast. Here’s how to put it together.

Ingredients for Mr Food Chicken Recipe Today Morning

Simple ingredients for a fast, hearty breakfast hash with chicken and crisp potatoes.

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The potatoes are the foundation here. Russets give you that perfect crisp outside, fluffy inside texture—don’t substitute waxy varieties. Most grocery stores carry them year-round, and they’re cheap. Costco has great bulk bags if you’re making this often. For the chicken, use leftovers from last night’s dinner (the good stuff, not the dry kind) or grab a rotisserie chicken for a shortcut.

No fresh herbs? Dried parsley and thyme at half the amount works in a pinch. Short on time? Pre-diced onions from the produce section save a few minutes (frozen works in a pinch). The butter can be swapped for all olive oil if you’re avoiding dairy. Smoked paprika adds a nice depth, but regular works too. Don’t skip the garlic—it’s doing heavy lifting here.

Store cooked chicken in the fridge for up to 4 days or freeze for 3 months. Potatoes are best used fresh, but leftovers reheat well in a skillet. Keeps warm for about 20 minutes if you’re batch cooking for a crowd.

Step-by-Step Instructions for Morning Breakfast Hash with Herbs

Here’s how I get this hash on the table fast while keeping every bite packed with flavor.

Step 1: Cook and Dice the Chicken Breast

Start by heating 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add the 1.5 lb Chicken Breast and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before dicing into ½-inch cubes. This resting time ensures the juices redistribute, keeping the meat moist and tender in your hash.

Step 2: Parcook the Potatoes for Crispy Results

While the chicken cooks, place the 4 whole Russet Potatoes (diced small) in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on high for 5-6 minutes, stirring once halfway through, until the potatoes are just tender but not fully cooked.

Drain any excess water and set the potatoes aside. Parcooking them this way ensures they’ll crisp up quickly in the skillet without burning, saving you time while still delivering that perfect texture.

Step 3: Sauté Aromatics and Crisp the Potatoes

In the same skillet, heat the remaining 2 tablespoons Olive Oil and 2 tbsp Unsalted Butter over medium heat. Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until translucent.

Add the 3 cloves Garlic Cloves (minced) and parcooked potatoes. Season with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Paprika. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.

Step 4: Combine Everything with Fresh Herbs

Return the diced chicken to the skillet and stir to combine with the potatoes and onions. Cook for an additional 2-3 minutes to heat everything through and let the flavors meld together.

Remove from heat and stir in the 0.25 cup Fresh Parsley (chopped) and 1 tbsp Fresh Thyme (leaves stripped). The fresh herbs add a bright, vibrant finish that ties all the savory flavors together beautifully.

Taste and adjust seasoning if needed, then serve immediately while hot. The hash should have crispy potatoes, tender chicken, and a fragrant herb aroma in every bite.

Storing and Reheating Leftovers

Refrigerator Storage

Let your hash cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids. Store at 40°F or below for up to 4 days. The flavors meld beautifully overnight. ❄️

Freezer Storage

For longer storage, freeze in portion-sized containers for up to 3 months. Use flat freezer bags to save space and thaw faster. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my preferred method for maintaining texture. Heat in a skillet over medium-low heat with 1-2 tbsp Olive Oil for 5-7 minutes, stirring occasionally. Add a splash of water if it looks dry. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F.

Make-Ahead Tip

Cook the potatoes and chicken separately the night before. Store them in the fridge, then combine and reheat in the morning. This cuts your prep time in half while keeping the hash fresh and crispy.

Frequently Asked Questions