Chicken Hearts Hash
A simple, crispy chicken hearts hash made with nourishing organ meat and crispy potatoes—an easy beginner-friendly traditional breakfast.
Equipment
- large skillet
Ingredients
- 3 Tbsp butter, tallow, or coconut oil
- 25 oz (700g) chicken hearts, halved
- 4 medium potatoes, peeled and diced small
- 1 large onion, chopped
- 1 bell pepper, diced (any color)
- 1½ tsp salt, or to taste
- ½ black pepper
- 1 tsp dried thyme or marjoram
- 5 eggs (optional)
- small bunch parsley, to garnish (optional)
Instructions
- Parboil the potatoes in salted water for about 5 minutes, until just tender but still holding their shape. Drain well and let them steam dry for a few minutes in the pot.
- While the potatoes cook, pat the chicken hearts dry with paper towels. Heat 1 tablespoon of butter in a large skillet and cook the hearts over medium-high heat for 5–6 minutes, until browned and just cooked through. Season with salt and pepper, then set aside.
- Add a little more butter to the pan and fry the potatoes over medium-high heat until golden and crisp. Let them sit undisturbed for a few minutes to brown before stirring. Season and set aside.
- If needed, add a bit more butter and sauté the onion and bell pepper until softened. Stir in the thyme (or marjoram) and cook for about 1 minute. Season lightly.
- Return the potatoes and chicken hearts to the pan and cook until heated through. Taste and adjust seasoning.
- Meanwhile, fry the eggs in a separate skillet until the whites are set and the yolks are still runny.
- Serve the hash immediately topped with fried eggs and fresh parsley if desired.
Notes
- Store the hash for up to 3 days in airtight container in the refrigerator.
- Reheat in a skillet with some extra butter or fat.