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Barbecue Chicken and Potato Hash

A great stand-alone entrée, or serve with poached eggs.
Servings 16 servings
Prep Time

Ingredients

  • 2 1/2 cups baby red potatoes 3/8-inch dice
  • 2 1/2 cups small Yukon Gold potatoes 3/8-inch dice
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons Butter
  • 1/2 cup chopped green onions
  • 1/2 cup chopped red onions
  • 1 cup fresh sweet corn kernels
  • 1 tablespoon chopped garlic
  • 1/4 cup barbecue sauce
  • 2 cups Lunds or Byerly's BBQ Spice Rotisserie Chicken colled and torn into bite-sized pieces
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste

Instructions

  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.