Check out Debbie's Cajun Spiced Chicken Potato Hash recipe

Check out Debbie's Cajun Spiced Chicken Potato Hash recipe

Are you on the lookout to get a new twist on the potato? Well, prepare to be surprised!

It is sometimes difficult to think of a new recipe when it comes to vegetables so often used in traditional meals. Take potatoes for example.

Every time I have some Irish Roosters laying about the vegetable drawer my mind goes blank after thinking of 'mash, roasted or in their jackets'. It's time to give something new a go whilst also using some common ingredients seen in the kitchen.

Check out below the instructions to a simple, spicy recipe that brings the potato up to the 21st century: a Cajun Chicken & Chorizo Hash. Also, if you're looking for some alternative potato-based recipes, check out

Cajun Spiced Chicken Potato Hash


Making this meal is relatively easy so if you're new to cooking up a storm in the kitchen, no worries! It serves four hungry people and takes about 40 minutes to make.

Ingredients for this meal:

4 medium floury potatoes (e.g. Rooster) (approximately 600g)
2 tablespoons rapeseed or olive oil
2 chicken breasts sliced into large pieces or 4 large chicken thighs, quartered if preferred
120g chorizo, cut into 1 cm-thick slices
2 onions, peeled and thinly sliced
2 red peppers, seeded and thinly sliced
4 garlic cloves, peeled and chopped
4 teaspoons Cajun seasoning
1x 400g tin of chopped tomatoes
400ml chicken stock
Salt and freshly ground black pepper


  • First is preparing the raw ingredients for the meal. Cut the raw potatoes (with their skin on to save time) into 2cm cubes. Leave them to the side for later.
  • For the chicken, dice up the breasts into large pieces and season it with salt and pepper. If you like it extra spicy, I suggest adding some Cajun seasoning to the raw chicken too. Mix around the chicken and seasoning to make sure that the flavour is evenly spread.
  • Heat the oil in a medium-sized frying pan and brown the seasoned chicken for about 3 minutes on each side, until golden and crispy at a medium temperature. Remove from the pan and place into a clean bowl (not where you just had the raw chicken).
  • Chop up the chorizo into small pieces and add it to the pan. Cook for several minutes until it gets nice and crispy.
  • Once the chorizo has become nice and crisp, lower the heat and add in the chopped onions. Leave these to cook away until soft.
  • Once the onions have softened (after about 5-10 minutes), add the chopped peppers, garlic and some cajun seasoning to the pan. Depending on how spicy you want the meal to be, you can use from 2-6 teaspoons of cajun seasoning. Cook this for another 5 minutes.
  • Now it is time to add the potatoes! The beauty of this meal is that you don't have to cook the potatoes separately, you can simply allow them to cook in the sauce. Add the potatoes, tomatoes and chicken stock to the pan along with your cooked chicken from earlier. Bring this to a boil, then reduce heat and leave to simmer for 20 minutes. Make sure to check that the chicken is fully cooked through and the potatoes are the way you like them. Then simply season and serve!

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