Looking for a new, innovative take on traditional breakfast hash? Why not one featuring chicken and fresh basil? This is another one of our breakfast standards at the Bear. We’re always looking for ways to feature a protein other than pork for breakfast. Fresh basil, smoked paprika, red peppers and red onions with fresh thyme from the garden along with the traditional diced potatoes. We prepare the potatoes, pepper & onion mixture, and diced chicken in advance of breakfast service and hash them up together once ordered and serve with eggs to order. We substitute a diced sweet potato for the chicken for our vegetarian or vegan guests. Easy Peasy!!
- 6 chicken breasts
- Fresh Basil leaves
- Olive Oil
- Salt & Pepper
- 6 tablespoons unsalted butter (or alternative), divided
- 8 russet potatoes, peeled and medium diced
- 1 red onion, medium chopped
- 2 red bell peppers, medium chopped
- 4 garlic cloves, minced
- 4 teaspoons fresh thyme
- 3 teaspoons smoked paprika
- 4 tablespoons tomato paste
- 4 chopped scallions, white and green parts, divided
- 1/4 cup chopped fresh leaf parsley
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 2-4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. If using skinless chicken breasts, place basil leaves under and on top of each breast after seasoning with salt and pepper. Cover the baking sheet with foil.
Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through, 165 degrees with instant thermometer. Set aside until cool enough to handle, then remove the meat from the bones. Cut chicken into medium dice pieces and set aside.
Melt 4 tablespoons of the butter (or alternative) in a large sauté pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and sauté over medium heat for about 10 minutes, until evenly browned and cooked through.
In a separate sauté pan, melt the remaining 2 tablespoons of butter (or alternative). Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and sauté over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions, parsley and perhaps additional fresh basil. Toss together and place on a plate or serving platter. Serve with eggs cooked to individual preference.