clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Harvest Chicken Hash

  • Author: Alaena Haber
  • Prep Time: :15
  • Cook Time: :35
  • Total Time: 4 minute
  • Yield: 4 1x
  • Cuisine: breakfast, main dish





  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 large yellow onion, finely chopped
  • 1 pound chicken tenders
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sea salt, divided
  • 2 tablespoons fat of choice
  • 1 pound Brussels sprouts, quartered
  • 1 pound celery root, peeled and chopped into 1/2-inch cubes
  • 1 gala apple, chopped into 1/2-inch cubes
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut aminos
  • 2 teaspoons apple cider vinegar
  • 1/4 cup water


  1. In a large cast-iron skillet, cook the bacon and onion over medium-high heat for 10 minutes until the bacon is crispy and the onions are soft and browned. Transfer to a bowl and set aside.
  2. Saute chicken in the skillet with oregano and ¼ teaspoon sea salt until golden brown and cooked through. Transfer to same bowl as bacon and onions.
  3. Add fat of choice to skillet along with Brussels sprouts and sauté for 5 minutes until browned. Stir in celery root, apple, rosemary, garlic, cinnamon and ½ teaspoon sea salt. Cook for 10 to 12 more minutes until celery root is cooked through.
  4. Add bacon, onions and chicken back to the skillet and pour in maple syrup, aminos, vinegar, and water. Cook for 2 to 3 more minutes allowing the liquid to evaporate. Serve warm.