Rarely do I meal prep breakfast, but when I do it’s usually a breakfast hash. Skillet hashes are fast, versatile, and perfect for busy families. This chicken breakfast hash was my ideal “fridge clean-out” meal — easy to pull from the fridge on hectic mornings or to reheat for a simple lunch.
One of the best things about breakfast hashes is how customizable they are. You can adapt them to whatever protein and produce you have on hand — ground chicken, pork, bacon, turkey, chorizo, or sausage all work well. The mix-and-match nature makes a recipe more of a guide than a rule.
Toward the end of the week I often have odds and ends: half a pepper, a handful of spinach, a crown of broccoli. Those small amounts usually aren’t enough for a standalone dish, but they’re perfect tossed into a hash so nothing goes to waste.
This version was made before the week even began — I used leftovers from the previous week. I checked the freezer for available meat and chose ground chicken. If you prefer a different flavor profile, swap the chicken for pork, bacon, turkey, or a spicy chorizo.
For this chicken hash I removed the stems from leftover kale, diced a yellow pepper and a white onion, added the ground chicken, and seasoned simply. The result was a satisfying breakfast that stored and reheated beautifully.
Making flexible meals like this is an easy way to avoid food boredom, whether you’re following Whole30 or just want variety. Changing the protein, the vegetables, or even just the spices gives you a completely different meal while keeping prep and cook time minimal.
Use the foundation of this recipe and make it your own — switch up herbs, add roasted potatoes if you eat them, throw in different greens, or finish with a squeeze of lemon for brightness.
If you like savory morning skillets, here are some other breakfast ideas to try:
Mediterranean Sausage Hash
Breakfast Skillet with Cranberries
Sausage and Egg Make-Ahead Muffins
Chicken Breakfast Hash: Egg-Free, Whole30 Breakfast
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4 1x
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Ingredients
- 1 pound ground chicken
- 4 cups loosely packed roughly chopped kale
- 1 yellow pepper, diced
- 1/2 large white onion, diced
- 2 tablespoons olive oil or avocado oil
- 1/2 tablespoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the diced pepper and onion to the skillet.
- Stir frequently so the vegetables cook evenly and don’t burn.
- When the veggies begin to soften, add the ground chicken.
- Break the chicken apart and brown it thoroughly.
- As the chicken browns, stir in the garlic powder, paprika, salt, and pepper.
- When the chicken and vegetables are nearly cooked, add the chopped kale and mix until wilted.
- Once the kale has softened, remove the skillet from the heat.
- Serve immediately, or store in the refrigerator for quick breakfasts or lunches.
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