• 1 medium russet potato, peeled
  • Salt
  • 1 tablespoon olive oil
  • 2 strips thick-sliced bacon, cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeño pepper, stemmed, seeded, and finely chopped
  • 1 1/2 teaspoons chopped fresh sage or thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Ground black pepper
  • 1 1/2 to 3 cups shredded cooked chicken, preferably barbecued
  • 2 tablespoons to 1/4 cup chicken broth or water
  • 1/2 bunch scallions (white and green parts), thinly sliced
  • 1 tablespoon vegetable oil or rendered bacon fat
  • Flour for dusting

This recipe contains: Meat, Pork

Recipe notes: The crisp patties will have the best texture if you shred the chicken very finely.


Chicken and Bacon Hash

Donald Link

Herbsaint Restaurant and Bar, Cochon, and Cochon Butcher, New Orleans

“I am a huge fan of hearty breakfasts, and this flavorful hash fits the bill—especially when it’s topped with eggs (over easy or soft-scrambled with Parmesan) and several dashes of hot sauce. If you’re feeling decadent, this dish is also outstanding with poached eggs and hollandaise sauce. Think of this recipe merely as a guide for ingredients that you happen to have on hand. For instance, I have also made this recipe with other leftover meats such as duck, braised pork, and pot roast.” –Donald Link

Yield: 3 to 4 servings


Cut the potato into a small dice and place in a small saucepan. Cover with 2 inches of water and add a generous pinch of salt. Bring the potato to a boil, reduce the heat to low and simmer until tender, 13 to 15 minutes. Drain the potato and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the bacon and sauté until the fat renders and bacon is lightly browned but still soft, 3 to 4 minutes. Add the onion, celery, garlic, jalapeño, sage, paprika, cayenne, black pepper, and a sprinkling of salt and cook, stirring, until softened and fragrant, 4 to 6 minutes.

Add the chicken and broth and cook over medium-high heat, stirring frequently to break up the meat, 6 to 8 minutes. Add the potato and continue to cook, stirring well to break up the pieces (they will help bind the mixture), until the liquid has completely been absorbed, 4 to 6 minutes. Taste for seasonings, adding more salt and pepper as desired, and stir in the scallions. Allow the mixture to cool (for fastest results, spread the hash on a baking sheet and refrigerate.)

Form the hash into 3- to 4-inch patties. Heat the oil or bacon fat in a large cast iron skillet over medium-high heat. Sprinkle the hash patties on both sides with flour, then add them to the skillet and fry until golden brown and crisp, 3 to 4 minutes on each side.