Mexican-Inspired Chicken & Crispy Hash Skillet

Method

1. 1

   Begin by thawing your boneless chicken shawarma if frozen, then pat it dry thoroughly with paper towels. Dice the chicken into uniform, bite-sized pieces, roughly 1-inch cubes, ensuring even cooking. Season generously with salt and freshly cracked black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan for optimal searing.

3. 3

   Sear the chicken for 4-5 minutes, turning occasionally, until golden brown and beautifully caramelized on all sides. Once cooked through, remove the chicken from the skillet and set aside, reserving any savory pan drippings.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat slightly if needed, then carefully add the potato hash browns. Spread them into an even layer across the pan, pressing down gently with a spatula to maximize contact.

5. 5

   Cook the hash browns undisturbed for 8-10 minutes, allowing a magnificent golden-brown crust to form on the bottom. Listen for the satisfying sizzle and watch for the edges to crisp up before moving.

6. 6

   Using a sturdy spatula, flip the hash browns in sections, or break them up into smaller, crispy chunks. Continue cooking for another 7-9 minutes, stirring occasionally, until all sides are uniformly golden and delightfully crisp.

7. 7

   Return the cooked chicken to the skillet with the crispy hash browns. Toss gently to combine, allowing the flavors to meld and the chicken to re-warm through. Taste and adjust seasoning with more salt and pepper if desired.

8. 8

   Serve this vibrant skillet dish immediately, allowing the aromas of perfectly cooked chicken and potatoes to entice your senses. A rustic, satisfying meal ready in under an hour.