Generally speaking, a hash is made from diced potatoes with leftover meats. I made mine with leftover braised chicken, barbecue sauce, sweet potatoes, and thyme. It’s great for breakfast or with salad and a dollop of crème fraîche for lunch. Because barbecue sauce is added to the mixture, it is important to squeeze the moisture out of the potatoes before mixing them with the other ingredients.
For the barbecue sauce, use your favorite or see below for a quick, easy recipe.
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Barbecue Chicken and Sweet Potato Hash
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Barbecue Chicken and Sweet Potato Hash combines shredded braised chicken with sweet and regular potatoes, barbecue sauce, and thyme for a savory and satisfying dish perfect for breakfast or lunch.
Ingredients
Hash:
- 1 cup (240 ml) leftover chicken, turkey, or duck, shredded
- 1/2 cup (120 ml) barbecue sauce
- 1 medium potato (~150g), grated
- 1 medium sweet potato (~175g), grated
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 egg
- 3-4 sprigs thyme, leaves only, fresh or dried
- sea salt + ground black pepper
- sunflower or grapeseed oil
Barbeque sauce:
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) brown sugar
- 1/4 cup (60 ml) malt or apple cider vinegar
- 4 tbsp (60 ml) tomato paste
- 1 garlic clove, finely chopped
- 1/2 tsp hot smoked paprika
- 1/2 tsp dried mustard
- 1/2 tsp cayenne pepper, or more
Instructions
- Preheat the oven to 450°F (232°C).
- Using your hands, squeeze the extra moisture from the grated potato and sweet potato.
- In a large bowl, combine the shredded chicken, barbecue sauce, grated potatoes, sliced onion, garlic, and thyme. Season with salt and pepper to taste.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30-40 minutes, stirring halfway through, until the hash is golden brown and crispy on the edges.
- Serve hot, optionally with a dollop of crème fraîche on top.
Notes
- For best results, make sure to squeeze out as much moisture as possible from the grated potatoes to ensure a crispy texture.
- You can substitute the braised chicken with leftover turkey or duck.
- Serve with a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 45
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Frequently Asked Questions
Why do I need to squeeze moisture out of the grated potatoes?
The barbecue sauce in the mixture is already quite wet. The article specifically notes that because barbecue sauce is added, it is important to squeeze the moisture out of the grated potato and sweet potato before mixing — otherwise the hash will steam rather than crisp, and you won’t get the golden, crunchy edges after 30–40 minutes at 450°F (232°C). 
Can I use a different bird instead of chicken?
Yes — the recipe lists 1 cup of leftover chicken, turkey, or duck as equally valid options, and the notes confirm you can substitute leftover turkey or duck. The key is that the meat is already cooked and shredded so it just needs to heat through in the oven.
Is this a breakfast dish or can it work for other meals?
Both — the article says it is great for breakfast or for lunch served with a salad and a dollop of crème fraîche. The recipe includes a from-scratch barbecue sauce option if you do not have a favorite store-bought version on hand.
Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as “sacred fire pit.”‘
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