I put together a Harvest Chicken Hash that works equally well as a Thanksgiving side or a fall-inspired Paleo Breakfast, keeping the dish AIP, Paleo, gluten-free, and dairy-free while using seasonal ingredients in unexpected ways.
I fell into this Harvest Chicken Hash almost by accident one frantic morning when I had leftover shredded chicken and sweet potatoes staring back at me. It walks that line between Thanksgiving side and fall breakfast so you can serve it at brunch or dinner and no ones gonna complain.
There’s just something about the mix of textures that keeps me coming back, the good kind of surprising. It fits right into Aip Paleo Recipes and One Skillet Meals, and guests still ask for it even when I try to act like it was nothing.
Ingredients
- Sweet potatoes pack fiber, vitamin A, natural sweetness, complex carbs for steady energy.
- Butternut offers beta carotene, soft texture, subtle sweetness, helps thicken the hash.
- Tart apple adds bright acidity, crunch, tart-sweet balance and a little natural sugar.
- Chicken gives lean protein, savory depth and helps make this a filling meal.
- Bacon brings smoky fat and crispness, adds umami, but skip for strict AIP.
- Onion and garlic layer savory, sweet notes and aromatics, boost flavor big time.
- Thyme and rosemary add earthy, pine like fragrance, fresh lift without extra calories.
Ingredient Quantities
- 2 tablespoons avocado oil or olive oil
- 4 slices bacon, chopped, optional (use compliant bacon or skip for strict AIP)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 pound sweet potatoes, peeled and cut into 1/2 inch cubes (about 2 medium)
- 2 cups butternut squash, peeled and cubed (about 1 small squash)
- 1 medium tart apple, cored and diced (Granny Smith recommended)
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1/4 cup chicken bone broth or compliant chicken stock
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sea salt, or to taste
- 2 tablespoons fresh parsley, chopped for garnish, optional
How to Make this
1. If you want faster cooking, parboil the sweet potato and butternut squash in salted water 5 minutes until just starting to get tender, drain and set aside; otherwise just cube them evenly so they cook at the same rate.
2. Heat a large heavy skillet over medium-high heat and add 2 tablespoons avocado oil or olive oil. If using bacon, add the chopped bacon first and cook until the fat renders and the pieces are browned, 5 to 7 minutes, then transfer bacon to a plate leaving the fat in the pan (use less oil if bacon rendered lots).
3. Add the diced onion to the hot skillet and cook until soft and starting to brown, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
4. Add the sweet potato and butternut squash to the pan in a single layer if possible, reduce heat to medium, and let them cook without stirring for a few minutes so they get browned; then stir and continue to cook until they’re nearly tender, about 8 to 10 minutes total from when they went in.
5. Toss in the diced apple, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 tablespoon chopped fresh rosemary, 1/2 teaspoon ground cinnamon and 1 teaspoon sea salt, stirring to combine so the spices coat the veggies and apple.
6. Push the veggies to the side and add the 2 cups cooked shredded chicken, or just mix it all together if your pan is big enough; pour in 1/4 cup chicken bone broth to deglaze the pan, scraping up browned bits, then stir everything and cover for 3 to 4 minutes so the chicken heats through and flavors meld.
7. Remove the lid, turn heat up a little and let any excess liquid evaporate while stirring occasionally so edges get crisp and caramelized, about 3 more minutes; adjust salt if needed.
8. Stir the reserved bacon back in if you used it, or add a splash more oil if you skipped bacon for strict AIP to give a little richness.
9. Serve hot, sprinkled with 2 tablespoons chopped fresh parsley if desired. Tip: a cast iron skillet gives the best crispiness, and keeping pieces evenly sized makes everything finish at the same time.
Equipment Needed
1. Large heavy skillet or cast iron skillet (best for crispiness)
2. Sharp chef’s knife you’ll use it for everything
3. Cutting board
4. Vegetable peeler
5. Measuring spoons and a 1/4 cup measure
6. Large pot and colander for parboiling and draining
7. Wooden spoon or heatproof spatula and a pair of tongs
8. Lid that fits the skillet plus a plate or bowl to hold the cooked bacon or chicken
FAQ
Harvest Chicken Hash Recipe Substitutions and Variations
- Bacon: swap with turkey bacon, smoked tempeh, or omit for strict AIP (if you omit, add a pinch smoked paprika or a splash liquid smoke for that smoky taste).
- Sweet potatoes: replace with carrots, parsnips, or Yukon gold potatoes — parsnips give a similar sweet note, Yukons make it heartier, just cut cook times to match.
- Butternut squash: use pumpkin, acorn squash, or extra sweet potato instead; pumpkin cooks faster so watch it or it’ll get mushy, you dont want that.
- Chicken bone broth: sub low sodium chicken stock, vegetable broth, or plain water with a splash apple cider vinegar to lift flavor; for AIP use compliant bone broth or extra shredded chicken.
Pro Tips
– Parboil the sweet potato and squash if you’re in a hurry, it’ll shave off a lot of cook time and make browning way easier. Just don’t overdo it, 4 to 6 minutes is enough so they still get a little bite and crisp up instead of turning to mush.
– Use a heavy skillet, cast iron if you have it, and give the pieces room. If you crowd the pan everything will steam not brown, so cook in batches or push stuff to the edge and sear in sections for better caramelization.
– Add the apple and delicate herbs late so they keep their texture and brightness. Apples that go in too early get mushy and all the flavor becomes one flat thing, so toss them in near the end and reserve the chopped parsley for fresh finish.
– When you deglaze with the broth, let the liquid mostly evaporate at higher heat so the edges get crispy again. If you skipped bacon for strict AIP add a splash more oil or a tiny bit of extra broth while reheating, and reheat leftovers in a skillet not the microwave to preserve texture.
Harvest Chicken Hash Recipe
I put together a Harvest Chicken Hash that works equally well as a Thanksgiving side or a fall-inspired Paleo Breakfast, keeping the dish AIP, Paleo, gluten-free, and dairy-free while using seasonal ingredients in unexpected ways.
4
servings
390
kcal
Equipment: 1. Large heavy skillet or cast iron skillet (best for crispiness)
2. Sharp chef’s knife you’ll use it for everything
3. Cutting board
4. Vegetable peeler
5. Measuring spoons and a 1/4 cup measure
6. Large pot and colander for parboiling and draining
7. Wooden spoon or heatproof spatula and a pair of tongs
8. Lid that fits the skillet plus a plate or bowl to hold the cooked bacon or chicken
Ingredients
-
2 tablespoons avocado oil or olive oil
-
4 slices bacon, chopped, optional (use compliant bacon or skip for strict AIP)
-
1 medium yellow onion, diced (about 1 cup)
-
2 cloves garlic, minced
-
1 pound sweet potatoes, peeled and cut into 1/2 inch cubes (about 2 medium)
-
2 cups butternut squash, peeled and cubed (about 1 small squash)
-
1 medium tart apple, cored and diced (Granny Smith recommended)
-
2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
-
1/4 cup chicken bone broth or compliant chicken stock
-
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
-
1 tablespoon fresh rosemary, chopped
-
1/2 teaspoon ground cinnamon
-
1 teaspoon sea salt, or to taste
-
2 tablespoons fresh parsley, chopped for garnish, optional
Directions
- If you want faster cooking, parboil the sweet potato and butternut squash in salted water 5 minutes until just starting to get tender, drain and set aside; otherwise just cube them evenly so they cook at the same rate.
- Heat a large heavy skillet over medium-high heat and add 2 tablespoons avocado oil or olive oil. If using bacon, add the chopped bacon first and cook until the fat renders and the pieces are browned, 5 to 7 minutes, then transfer bacon to a plate leaving the fat in the pan (use less oil if bacon rendered lots).
- Add the diced onion to the hot skillet and cook until soft and starting to brown, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Add the sweet potato and butternut squash to the pan in a single layer if possible, reduce heat to medium, and let them cook without stirring for a few minutes so they get browned; then stir and continue to cook until they're nearly tender, about 8 to 10 minutes total from when they went in.
- Toss in the diced apple, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 tablespoon chopped fresh rosemary, 1/2 teaspoon ground cinnamon and 1 teaspoon sea salt, stirring to combine so the spices coat the veggies and apple.
- Push the veggies to the side and add the 2 cups cooked shredded chicken, or just mix it all together if your pan is big enough; pour in 1/4 cup chicken bone broth to deglaze the pan, scraping up browned bits, then stir everything and cover for 3 to 4 minutes so the chicken heats through and flavors meld.
- Remove the lid, turn heat up a little and let any excess liquid evaporate while stirring occasionally so edges get crisp and caramelized, about 3 more minutes; adjust salt if needed.
- Stir the reserved bacon back in if you used it, or add a splash more oil if you skipped bacon for strict AIP to give a little richness.
- Serve hot, sprinkled with 2 tablespoons chopped fresh parsley if desired. Tip: a cast iron skillet gives the best crispiness, and keeping pieces evenly sized makes everything finish at the same time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 406g
- Total number of serves: 4
- Calories: 390kcal
- Fat: 12g
- Saturated Fat: 2.8g
- Trans Fat: 0.05g
- Polyunsaturated: 0.9g
- Monounsaturated: 4.8g
- Cholesterol: 70mg
- Sodium: 820mg
- Potassium: 878mg
- Carbohydrates: 45.5g
- Fiber: 6.3g
- Sugar: 11g
- Protein: 18.5g
- Vitamin A: 7650IU
- Vitamin C: 20.5mg
- Calcium: 48.5mg
- Iron: 1.3mg