Chicken Leek Breakfast Potato Hash

Leftover cooked chicken can be the starting point for a breakfast hash instead of another sandwich. Potato adds a familiar breakfast base, while leek brings a mild onion flavor that softens as it cooks. The useful trick is to give the potato a head start. If raw potato, leek, and chicken all enter the pan together, the leek may scorch before the potato becomes tender. For two servings, use one medium potato, one small leek, one cup of shredded cooked chicken, two teaspoons of olive oil, one quarter teaspoon of dried thyme, and black pepper. Have a few tablespoons of water available. Choose chicken that has been stored safely in the refrigerator and is still within its recommended storage period. If cooking chicken specifically for this recipe, cook it fully before shredding it. Wash the potato and cut it into small, even cubes. Trim the leek, keeping the white and pale green portions, then split it lengthwise. Rinse carefully between the layers because grit can hide inside. Slice the cleaned leek thinly. Preparing both vegetables before heating the skillet makes it easier to manage the cooking stages without leaving something unattended. Put the potato cubes in a microwave-safe covered dish with a little water and cook until just tender, following your microwave's suitable vegetable method. Alternatively, simmer them briefly in a small saucepan and drain well. Let surface moisture evaporate before browning. Warm the oil in a skillet, add the potato, and cook over medium heat until some sides turn golden. Give the pieces time against the pan rather than stirring constantly. Add the sliced leek and thyme. Stir and cook gently until the leek softens, adding a splash of water if the pan becomes dry. Fold in the shredded chicken and continue heating, turning the mixture so it warms evenly. Reheated cooked chicken should reach 165 degrees Fahrenheit. Use a food thermometer where the chicken is gathered in the pan rather than relying only on steam from the vegetables. Divide the hash between two plates and finish with black pepper. Chicken contributes protein, potato supplies a starchy component, and leek provides flavor and vegetable texture. You can add fruit alongside if you want a different contrast. The recipe does not require an egg on top or a creamy sauce to count as breakfast, and it carries no calculated calorie or nutrient claim. A small onion can replace the leek, though its flavor will be stronger. Cooked turkey can replace chicken when that is what you have available. For meal preparation, keep the cooked chicken chilled and prepare the washed vegetables separately; combine them only when ready to cook. Refrigerate any finished leftovers promptly in a shallow covered container. This hash works best when the potato stays distinct and the chicken is heated carefully, so aim for a loose mixture rather than pressing everything into a dense layer.