Confetti Chicken Hash

Traditional hash gets an unexpected lift by using rotisserie chicken. A confetti of colors explode in this recipe with a mix of red, yellow and green peppers.



Rotisserie chicken, from the deli, shredded

2 Tbsp.


1 cup

Red potatoes, skin on, diced to 1 in.

8 Tbsp.

Onion, chopped

4 Tbsp.

Red bell pepper, chopped

4 Tbsp.

Yellow bell pepper, chopped

4 Tbsp.

Green bell pepper, chopped

4 Tbsp.

Celery, chopped

2 Tbsp.

Carrots, shredded

2 tsp.

Garlic, minced

1/2 tsp.

Poultry seasoning

1 cup

Seasoned stuffing mix

2 cups

Chicken gravy

1/2 tsp.

Black pepper


Eggs, poached

4 sprigs



  1. Melt butter over medium heat. Add potatoes and sauté for 8-10 minutes or until slightly tender.

  2. Add chicken, onions, peppers, celery, carrots, garlic and poultry seasoning to potatoes and sauté for 4-5 minutes or until vegetables are tender-crisp.

  3. Add stuffing mix, gravy and black pepper. Simmer over medium heat for 4-5 minutes or until most of liquid is absorbed but mixture is still moist.

  4. Put a portion of the hash mixture on a plate and top with poached egg. Garnish with sage.