Spiced Chicken and Potato Hash with Peas

Description

Diced potatoes and chicken pieces are skillet-fried to crispy perfection with aromatic spices, incorporating frozen peas for vibrant pops of green. The bone-in skin adds richness and flavor to this British-inspired hash reminiscent of bubble and squeak. A speedy stovetop method delivers big taste in under 30 minutes using pantry staples.

Cultural Background

Bubble and squeak originated in Britain in the 18th and 19th centuries as an economical way to repurpose leftover potatoes and vegetables from Sunday roasts into a crispy fried dish. The name comes from the bubbling and squeaking sounds during cooking. This version adapts the classic technique with chicken and peas, drawing on British traditions of hearty one-pan meals while incorporating common spices for added depth.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 18 minutes
TOTAL TIME: 28 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 2 bone-in, skin-on chicken breasts (about 1.5 pounds total)
• 4 medium potatoes (about 1.5 pounds), peeled and diced into 1/2-inch cubes
• 1.5 cups frozen peas
• 2 tablespoons neutral oil or rendered chicken fat
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• Optional: pinch of chili flakes if available

Instructions

1. Remove the skin and bones from the chicken breasts; dice the meat into 1/2-inch pieces and set aside. Render the skin in a dry large skillet over medium heat for 3-4 minutes until crispy and fat is released, then remove the cracklings and reserve 2 tablespoons of the fat or add oil if needed.
2. Increase heat to medium-high, add the diced potatoes to the skillet in a single layer if possible, and cook undisturbed for 6-7 minutes until golden and crispy on the bottom, stirring occasionally after to brown evenly.
3. Add the diced chicken to the skillet with the potatoes, sprinkle with paprika, cumin, coriander, garlic powder, salt, and pepper, and cook for 5-6 minutes, stirring frequently, until chicken is cooked through and potatoes are tender.
4. Stir in the frozen peas and cook for 2-3 minutes more until peas are heated through and vibrant green, adjusting seasoning with additional salt and pepper to taste. Serve immediately while hot and crispy.

Tips

- Dice potatoes uniformly small for even cooking and maximum crispiness without parboiling.
- Avoid overcrowding the skillet; cook in batches if needed to ensure proper browning instead of steaming.
- Substitute ground beef for chicken if preferred, or add a splash of water if the mixture seems too dry during cooking.

Nutrition

Calories: 420
Protein: 32g
Carbs: 38g
Fat: 16g

Tags

Meat dish, British, Chicken, Potatoes, Under 30 minutes