Fall Chicken Hash
TIP: If you enjoy spice, sprinkle red pepper flakes into hash while cooking on griddle.
Ingredients
- 4 thin-cut uncooked bacon strips
- 1 cup butternut squash, cut in 1-inch pieces
- 8 ounces Brussels sprouts, trimmed, cut in quarters
- 1/2 yellow onion, diced
- 1 green apple, cored, peeled, diced
- 2 cups cooked rotisserie chicken, shredded
- 2 tablespoons fresh sage, chopped
- Kosher salt, as desired
- Ground black pepper, as desired
- Silicone-Tipped Tongs
Instructions
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat.
Step 2
Select BBQ GRIDDLE, set temperature to 400°F, and set time for 30 minutes. Close hood and press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 3
When unit beeps to signal it has preheated, open hood, place bacon on griddle, and cook for 5 minutes. Use silicone tongs to flip the bacon and cook for another 5 minutes. Remove from griddle using silicon-tipped tongs, slice into thin strips, then set aside.
Step 4
In the bacon grease, add the butternut squash and Brussel sprouts and cook tossing occasionally until they begin to soften, about 10 to 12 minutes.
Step 5
Add the onion and green apple to the vegetables and continue to cook until softened, about 5 to 6 minutes.
Step 6
Add the chicken, sage, salt, and pepper to the mixture and toss to evenly combine. Cook until warmed through, about 3 to 4 minutes.
Step 7
When cooking is complete, transfer the hash to plates and serve warm.