Adapted from The Whole30: The 30-Day guide to total health and food freedom, Melissa’s chicken hash
2 table of cooking fat (I use bacon fat)
2 pounds of boneless, skinless skinless chicken thighs, cut into a 1-inch dice
1/2 pound of smoked kielbasa sausage, diced (optional, but why wouldn’t you add this?)
1 shallot, chopped fine
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of red pepper flakes
1/2 cup of walnuts
3 sweet potatoes, peeled and grated (or spiralized!)*
2 Granny Smith apples, cored, peeled and diced
1/2 cup of apple cider vinegar*
*The original recipe calls for apple cider, which I didn’t have at the time so I substituted raw-unfiltered apple cider vinegar and I never looked back. I love the tanginess this adds to the dish, but if you want it on the sweeter side I would opt for apple cider.
If you have a spiralizer, use it and then just give the strands a rough chop. Much quicker than using a grater and it looks so much prettier.
HEAT fat in a large skillet over medium heat. When the fat is hot add the shallot and cook until fragrant. Add sausage (if using) and turn heat up to medium-high. Cook until sausage begins to brown and then add the chicken, being sure not to overcrowd the pieces (it will just drop the temperature and start to steam- not good). Season with salt and pepper. Turn chicken pieces to brown all sides. Add the walnuts and cook until the chicken is browned and the walnuts are toasted. 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 vinegar and mix all the ingredients together.
Ready to serve!
Over baby kale and spinach perhaps…
Lunch idea…Lettuce wraps with sliced avocado and a squeeze of lime
Or just toss in some spinach and throw an egg on it and call it a day.