Happy Friday! It’s coming up on Easter Sunday, and we just know you’re already tired of eggs on eggs on (hard-boiled-and-beet-juice-stained) eggs. So today, we’re giving you a special bonus recipe… and it’s one of our ALL TIME FAVORITE eggless breakfasts. Today we’re sharing the recipe for Melissa’s Chicken Hash from The Whole30: The 30-Day Guide to Total Health and Food Freedom, a recipe Whole30 co-creator Melissa Hartwig developed with Chef Richard Bradford when she got tired of eating eggs for breakfast.
Melissa created this recipe out of egg-boredom one morning, and discovered that chicken and apple is a surprisingly delicious combination. One night over dinner, she shared her favorite egg-free breakfast idea with her friend Richard, who envisioned adding texture and punch in the form of walnuts and apple cider vinegar. Today, this remains one of the Whole30 community’s favorite no-egg breakfasts… and for the first time ever, we’re sharing the full recipe with you here. Enjoy!
Melissa’s Chicken Hash
Serves 2 | Prep Time: 15 minutes | Cook Time: 5 to 10 minutes | Total Time: 20 to 25 minutes
2 tablespoons cooking fat
1 pound boneless, skinless chicken thighs, cut into 1-inch dice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped walnuts
1 sweet potato, peeled and grated
1 Granny smith apple, cored, peeled, and diced
1/2 teaspoon red pepper flakes
1/4 cup apple cider
2 generous handfuls arugula or baby spinach
splash of apple cider vinegar
IN a large skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, add the chicken, being sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned, 2 to 3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted, 2 to 3 minutes. (Shake the pan occasionally so the walnuts don’t burn.) Add the sweet potato, apple, and red pepper flakes and cook, stirring often, until the chicken is fully cooked, 3 to 4 minutes.
ADD the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the arugula and cook for another 30 seconds, gently stirring to the wilt leaves. Drizzle a little apple cider vinegar and serve immediately.
Note: You can also spiral slice your sweet potato instead of grating it to save some time. Use your spiral slicer to create thin noodles, then chop them into 1-inch pieces and cook as directed. This dish is just as delicious eaten cold, like a fancy chicken salad. Spoon leftovers on a bed of fresh greens, and drizzle with a little olive oil and a splash more apple cider vinegar.
Order The Whole30: The 30-Day Guide to Total Health and Food Freedom
Header photo credit: Erin K. Handley
Recipe photo credit: Alexandra Grablewski
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