5 Ingredients or Fewer

Chicken Fritz

October  8, 2013
3 Ratings
  • Serves 3-4
Author Notes

This crispy, paprika-flavored chicken hash makes excellent use of leftover soup chicken - my grandma invented it and everyone in my family has been making it for decades. —Cara Eisenpress

What You'll Need
  • 1/4 cup safflower or olive oil
  • 1 large onion, chopped
  • 2 cups shredded cooked chicken (preferably leftover from making chicken soup)
  • kosher salt
  • Freshly ground pepper
  • 1 teaspoon sweet paprika
  1. Heat a cast iron pan over medium heat. Add the oil and the onions and cook for 12 to 15 minutes, stirring often, until the onions are cooked through and golden brown around the edges. Make sure they don’t burn. Sprinkle with salt, then add the chicken and toss to coat with the oil and onions. Cook for another 15 minutes, mixing occasionally. You want the chicken to become really crispy around the edges. This is when you’ll realize that Chicken Fritz is a glorified hash. Hooray! Sprinkle again with salt, then add the paprika. Keep stirring, making sure the chicken gets coated in the spices and is as crispy as you’d like it to be – though don’t dry it out completely. Taste for seasoning and adjust as needed.
  2. Chicken Fritz is always served on top of mashed potatoes. Depending on your style, you can mix them together with the potatoes or alternate bites of each.

See what other Food52ers are saying.

  • Regine
  • Randi
  • Assonta Wagner
    Assonta Wagner
  • Linda D
    Linda D
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.

4 Reviews

Linda D. May 4, 2023
Absolutely delicious, especially with mashed potatoes! Thank you, Cara.
Regine November 12, 2013
Yummy. Delicious. I served it over parmesan orzo. Also added a bit of sriracha sauce to the chicken and topped it with some chopped cilantro. I was looking for parsley but ended up using cilantro. Thanks for sharing. Will be making it again. Might be good too with leftover turkey from thanksgiving.
Randi November 4, 2013
I just served this for dinner. Wow, delicious. Great use of leftover roasted chicken.
Assonta W. October 21, 2013
Making this...post haste!!!