How is summer already over? It felt like it flew by, but we packed in a lot of family adventures and made some great memories. With school starting soon, mornings will get busier, so I developed a simple and hearty Chicken-Ranch Breakfast Hash to make school-day mornings easier. This dish is designed to be filling, flavorful, and simple to reheat or assemble ahead of time.
I admit I’m a little excited about the return to school—there’s something comforting about structure for both parents and kids. That said, early mornings are about to become more hectic. My youngest is starting kindergarten this year, which means early wake-ups and a streamlined routine. Preparing a nourishing breakfast in advance has been a game changer. My go-to solution is a breakfast hash that reheats well and keeps everyone satisfied.
This Chicken-Ranch Breakfast Hash is paleo and Whole30 friendly when you use compliant ingredients. It combines ground chicken thigh for savory protein, small yellow potatoes for sustaining carbohydrates, baby spinach for a quick boost of greens, and bacon plus a creamy ranch dressing to elevate the flavor so even picky eaters don’t notice the spinach. If you like, finish each serving with a fried egg for extra richness, but it stands alone perfectly well without one.
Make a big skillet on Sunday, portion it into glass containers, and you’ll have grab-and-go breakfasts for the week. It reheats well in a microwave or in a skillet with a splash of water or oil. This recipe is flexible—swap ground turkey for chicken, use different greens, or adjust the seasoning to suit your family’s tastes.
Here are a few practical tips before the recipe: par-boil the potatoes so they’ll brown quickly in the skillet; reserve a tablespoon of bacon fat for extra flavor if you use bacon; toast a few slices of bread on the side if you need extra carbs for hungry kids; and store portions in airtight glass containers for up to five days. If you prefer a saucier texture, add an extra tablespoon of ranch dressing or a splash of chicken broth while reheating.
Bacon Ranch Breakfast Hash
Serves 5 • Total time: 35 minutes
Ingredients
- 1 lb small yellow potatoes, halved or quartered depending on size
- 4 strips nitrate- and sugar-free bacon
- 1 tbsp olive oil
- 1 lb ground chicken thigh
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 4 tbsp creamy ranch dressing (use a compliant brand if following Whole30/paleo)
- 2 cups baby spinach
Instructions
- Cut the small yellow potatoes into quarters (or halves if very small) and place them in a saucepan. Cover with water and bring to a boil. Boil for about 5 minutes, until they are slightly tender but still hold their shape. Drain and set aside.
- While the potatoes are boiling, heat a large skillet over medium heat. Fry the bacon until crisp, about 3–4 minutes per side depending on thickness. Transfer the bacon to a paper towel–lined plate to drain and cool, then chop roughly when ready.
- Discard excess bacon grease from the pan, leaving about 1 tablespoon to cook the potatoes. Return the skillet to medium-high heat. Add the drained potatoes and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes are golden brown and fork-tender, about 6–8 minutes.
- Add the baby spinach to the skillet with the potatoes and sauté just until wilted, about 1–2 minutes. Remove the potato-spinach mixture to a plate or bowl and keep warm.
- In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground chicken thigh and break it up with a spatula. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and add 2 tablespoons of the ranch dressing while the chicken browns. Cook until the chicken is fully cooked through and no longer pink, about 7–8 minutes. Drain any excess fat if necessary.
- Return the potato-spinach mixture to the chicken skillet, add the chopped bacon and the remaining 2 tablespoons of ranch dressing, and toss everything together until evenly coated and heated through. Taste and adjust seasoning if desired.
- Serve immediately, or let cool and portion into airtight containers for the week. This hash keeps well refrigerated for about 5 days and reheats in the microwave or in a skillet with a splash of water or oil to freshen it up.
Variations: swap ground chicken for ground turkey or lean pork, use sweet potatoes for a different flavor and color, or stir in diced bell pepper or onion when sautéing the potatoes for added texture. For extra creaminess, top individual servings with a fried or soft-poached egg.
Author: Alex Snodgrass
Source: The Defined Dish (original recipe)
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