Barbecue Chicken and Potato Hash




A great stand-alone entrée, or serve with poached eggs.


  1. Toss potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast in a 425 F oven for 30 minutes, turning occasionally. Remove and keep warm.
  2. On medium heat in a large cast iron skillet, add butter and 1 tablespoon oil. Heat until butter is melted and bubbling. Add onions and corn. Cook for 12 minutes, stirring occasionally. Add garlic; sauté for 5 minutes. Add barbecue sauce, chicken and roasted potatoes. Stir and cook for 5 minutes. Remove from heat. Add chopped cilantro and adjust seasonings.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.