I don't normally fly-by-the-seat-of-my-pants for dinner but one night this week I had to. I didn't want to spend money on take out and needed something quick because my kiddos were hungry! (My meal plan crashed when I was missing ingredients). So, I dug through my fridge and freezer and came up with the following meal....one I will DEFINITELY repeat!
Here's how it came together with pre-cooked ingredients...I'll tell you how to make it without any pre-cooked ingredients, but then it wouldn't be as quick to throw together but will still taste good. :)
Mexican Chicken Skillet Hash
2 medium cooked baking potatoes with skins
1/4 c onion, diced
Salt/Pepper to taste
1/2 to 3/4 c cooked and shredded Mexican chicken
1/2 c Mexican 4-cheese blend cheese (or any cheese you like)
Garnish: sour cream, avocado/guacamole, salsa, fresh herbs
I started by cutting up the cooked potatoes into 1/2 inch chunks and adding those to a hot, oiled skillet along with the onions over med-high heat. Let sit several minutes before stirring so you get a nice crisp coating on the potatoes. Stir so both sides of potatoes get crispy and onions get tender and add salt/pepper. Add the cooked chicken and stir all together until chicken is heated through. Turn off heat and add cheese across top. Cover and let sit a minute until cheese melts. Serve with optional garnishes.
Now...to make this without previously cooked potatoes or chicken....there area a few ways you can do it. By the way, my Mexican chicken was only chicken breasts with a can of Ro-tel cooked in the crockpot.
~Cook a few chicken breasts/thighs and 1 can of Ro-tel in the crockpot on low 4-6 hours or just bake in oven and cook potatoes at the same time
~Use leftover cooked chicken and add some diced tomatoes and green chiles
~Cook potatoes in microwave (I think mine takes 8-10 minutes...can't remember)
~Buy those unseasoned, pre-cooked diced hash browns at the store (I think they are by Simply Potatoes) and are found in the cooler section