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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
cup safflower or olive oil
large onion, chopped
cups shredded cooked chicken (preferably leftover from making chicken soup)
Freshly ground pepper
teaspoon sweet paprika
- 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.
- 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.