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!
Southwest Grilled Chicken with Ham and Potato Hash
For the Chicken:
- 1/4 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
For the Hash:
- 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
- 1/2 pound of trimmed and rough cut green beans
- 1/2 pound of small diced ham
- 1/2 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.