Nothing more to say than I had a ton of random leftover ingredients which then became a ham and potato hash. I had cut up ham left over from Easter, I had 1 sweet potato, a bunch of yukon potatoes and some bell peppers, so heck why not? Also not too mention it was nice out so why not get outside on that grill with a little southwest rubbed chicken! Dang tasty. I think that’s the whole beauty of this dish. It was simply a bunch of left over ingredients, with a little creativity, turned into 1 heck of a meal!
Ham and Potato Hash lookin’ good!!!
Southwest Grilled Chicken love!
Always gotta get the up close shot!
- ¼ cup Kosher salt
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 1 tablespoon of cayenne pepper
- 1 tablespoon of smoked paprika
- 1 teaspoon of red pepper flakes
- 2 split chicken breasts
- 6 chicken thighs
- 3 tablespoons of olive oil
- 2 tablespoons of olive oil
- 1 peeled and small diced sweet potato
- 6 peeled and small diced small yukon potatoes
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced green bell pepper
- ½ pound of trimmed and rough cut green beans
- ½ pound of small diced ham
- ½ cup of sliced green onions
- Kosher salt and fresh cracked pepper to taste
- In a small bowl mix together all of the dry seasonings and once it is combined take 2 tablespoons and add it to a large bowl, reserve the rest of the rub. Next, place in all the chicken and oil and coat completely until covered on all sides with oil and seasonings.
- Place the chicken on a hot grill (400°) and cook on all sides until the chicken is done, about 15 to 20 minutes. Once cooked, remove from the heat and set aside.
- In a large saute pan with olive oil on high heat, add in all of the hash ingredients and saute for 4 to 6 minutes or until everything starts to become caramelized. Once brown finish in the oven on 400° for 6 to 8 minutes or until everything is cooked.
- Serve the chicken along with the hash.