RecipeTin Eats’ ‘totally crowd-pleasing’ chicken and corn hash is ready in a flash

Name: RecipeTin Eats’ ‘totally crowd-pleasing’ chicken and corn hash is ready in a flash
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1½ tbsp shiro miso (white miso); 30g unsalted butter, softened

Nagi Maehashi throws out the rule book and turns this throw-together US breakfast into dinner instead.

Nagi Maehashi

April 15, 2024

Serve the hash over rice (pictured) or in tortillas.Rob Palmer STYLING: Emma Knowles

easyTime:< 30 minsServes:4

Hash is a fry-up that was invented as a way to use up leftovers, and traditionally in the United States is a potato-based dish often served for breakfast. Here, I’ve made one with no potato, and without a single repurposed ingredient, and I’m making it for dinner instead. Because when it comes to food, I’ve always believed that the only rule is that there are no rules! If it’s delicious and it meets your needs (quick and thrifty being essential for midweek), then you can make it however you want, with whatever you want, and eat it whenever you want.

So here’s my version of a dinner hash fry-up which uses miso for a hit of umami in the butter sauce, tossed through chicken bites, golden corn and capsicum. Serve over rice to make bowls or stuff into tortillas for a tasty, quick dinner that’s a total crowd pleaser.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper, and sides!) ✔
Less than 30 minutes’ prep and cook time ✔
Less than $20 for 4 servings ✔

Ingredients

Miso butter

1½ tbsp shiro miso (white miso)
30g unsalted butter, softened

Seasoned Chicken

500g skinless, boneless chicken thighs cut into 3cm pieces
½ tsp cooking salt
1 tsp paprika
1 tsp garlic powder
⅛ tsp black pepper

Hash fry-up

1½ tbsp olive oil
½ red capsicum, deseeded, diced into 1cm cubes
2 garlic cloves, finely minced
3 cups (375g) frozen corn, thawed and drained
½ tsp black pepper
2 tbsp cooking sake

to serve

¾ cup finely sliced spring onion
white rice or tortillas

Method

miso butter

Mix miso and butter in a small bowl until smooth and set aside.

For the chicken

Toss chicken with seasonings in a bowl. Heat the oil in a large non-stick frying pan (30cm) over high heat. Cook chicken until lightly browned, about 3 minutes.

For the hash fry-up

Add the capsicum and garlic, cook for 1 minute. Add the corn and pepper, then cook for 3 minutes. Add the cooking sake and stir for 30 seconds or until evaporated. Turn the stove off then stir through the miso butter until melted.

to serve

Toss the spring onion through, then serve over rice or wrapped in tortillas.

Note: Cooking sake, an essential in Japanese cooking, is an alcohol made from rice which is made for cooking. It adds complexity and depth of flavour to dishes. Find it in large supermarkets in the Asian aisle and in Asian grocers.