Best 10 Chicken Hash 21 Club Recipes

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Chicken hash 21 club is a classic American dish that is made with chopped chicken, potatoes, and vegetables. It is a versatile dish that can be served for breakfast, lunch, or dinner. The dish originated at the 21 Club, a famous restaurant in New York City, in the 1930s. The dish is typically made with chicken, potatoes, onions, celery, and bell peppers. It is then seasoned with salt, pepper, and herbs. The dish can be cooked in a skillet or in the oven.

Here are our top 10 tried and tested recipes!

CLUB 21 CHICKEN HASH



Club 21 Chicken Hash image

Make and share this Club 21 Chicken Hash recipe from Food.com.

Provided by Bliss

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons flour
2 cups hot milk
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/4 teaspoon white pepper
salt
1/2 cup half-and-half
1/4 cup dry sherry
2 cups diced cooked chicken
2 egg yolks, beaten

Steps:

  • Melt butter in heavy medium saucepan with ovenproof handle.
  • Blend in flour until smooth.
  • Gradually stir in milk until smooth and thickened.
  • Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
  • Cover and bake at 300F, 1 1/2 hours.
  • Strain sauce.
  • Stir in half and half, sherry and chicken.
  • Heat over low heat until heated through.
  • Adjust seasonings.
  • Add small amount of hot sauce to egg yolks.
  • Return yolk mixture to saucepan.
  • Heat, stirring until slightly thickened.
  • Do not boil.
  • Serve hot over toast, waffle, baked potato shell or wild rice.
  • Makes 4 servings.

Nutrition Facts : Calories 386.7, Fat 20.4, SaturatedFat 10.6, Cholesterol 190.4, Sodium 175.7, Carbohydrate 12.4, Fiber 0.1, Sugar 0.7, Protein 24.1

21 CLUB CHICKEN HASH



21 CLUB CHICKEN HASH image

Categories     Soup/Stew     Chicken     Brunch

Yield 2-4

Number Of Ingredients 6

1 cup bechamel sauce
½ cup light cream
¼ cup sherry
2 cups chicken, cooked, diced
2 egg yolks
salt and pepper

Steps:

  • In a saucepan combine bechamel and cream with whisk til fluffy. Add sherry. Stir in chicken and cook over low heat until hot Season with salt and pepper. Sir in egg yolks. Serve over toast, waffle, baked potato etc.

CHICKEN HASH



Chicken Hash image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

4 ounces olive oil, divided
2 red onions, diced
4 cloves garlic, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 jalapenos, seeded and diced
2 pounds chicken thighs, with bone and skin
6 ounces beer
4 ounces water
1 lime, juiced
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 pounds red potatoes, very thinly sliced
1/2 cup Roma tomatoes, diced, for garnish
1/2 cup queso fresco, for garnish

Steps:

  • In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
  • Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
  • In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
  • Top with diced tomatoes and queso fresco.

SAVORY CHICKEN HASH



Savory Chicken Hash image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

4 Yukon potatoes, peeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tablespoon minced garlic
1/2 teaspoon cayenne
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon smoked paprika
1 teaspoon chopped fresh oregano leaves
1 (3-pound) store-bought rotisserie chicken, meat removed and diced
1/4 cup chicken stock
2 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced

Steps:

  • Preheat oven to 325 degrees F.
  • Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
  • In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

CHICKEN HASH



Chicken Hash image

A lady I used to work with in Watsonville, California many moons ago gave me a copy of this recipe from her cookbook. If anyone knows the name of the cookbook, do tell! I love this recipe. The intro says, "There are many chicken hashes, the most renowned perhaps being the version that is served at New York's 21 Club. That was the inspiration for this particular dish. If there is any trick to making an outstanding hash it is to use top quality, very well-trimmed chicken." They recommend serving it with a puree of peas garnish (by spoon or pastry bag) around the edge of the completed casserole.

Provided by mersaydees

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup white wine
2 cups chicken broth
3 whole boneless skinless chicken breasts, separated into 6 halves, and well trimmed
1 bay leaf
4 tablespoons unsalted butter
4 tablespoons flour
1/4 cup dry sherry
2 egg yolks
1/2 cup heavy cream
3/4 cup parmigiano, grated (Reggiano or Grana Padano)
salt
pepper

Steps:

  • In a large saucepan, bring the wine and chicken broth to a boil.
  • Rub the chicken breasts with salt and pepper and add to the liquid.
  • Add the bay leaf.
  • Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
  • Remove the breasts to a plate and allow to cool, reserving the liquid.
  • In a saucepan, melt butter.
  • Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
  • Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
  • Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
  • Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
  • Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
  • Preheat oven to 375 degrees F.
  • Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
  • Place the casserole under the broiler for 1-2 minutes to brown the top.
  • Garnish as desired and serve.

Nutrition Facts : Calories 570.2, Fat 27.5, SaturatedFat 15.7, Cholesterol 268.4, Sodium 519.2, Carbohydrate 10.7, Fiber 0.2, Sugar 1.5, Protein 46.1

CHICKEN HASH 21 CLUB RECIPE



Chicken Hash 21 Club Recipe image

Provided by Gigi-2

Number Of Ingredients 7

1 cup béchamel sauce (see below)
1/2 cup light cream
1/4 cup sherry
2 cups diced cooked white meat chicken
2 egg yolks, beaten
Salt and pepper (to taste)
In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well.

Steps:

  • In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups

'21' CLUB HAMBURGER



'21' Club Hamburger image

When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's "new" hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.

Provided by The New York Times

Categories     lunch, burgers, main course

Time 1h20m

Yield One hamburger

Number Of Ingredients 12

8 tablespoons butter at room temperature
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
12 ounces freshly ground choice chuck (preferably with a 22 percent fat content)
Salt to taste, if desired
Freshly ground pepper to taste
2 slices Italian peasant bread, each slice about 1/2 inch in thickness and 5 inches in diameter
3 tablespoons olive oil
2 to 4 thin slices red, ripe tomatoes
2 thin slices red onion
2 teaspoons freshly squeezed lemon juice

Steps:

  • Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley. Blend well. Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter. Place in the freezer for an hour or longer, until it is frozen. This butter may be used a portion at a time and refrozen.
  • Preheat a gas or charcoal broiler to high.
  • Shape the meat into a round ball without kneading. With the finger, make a partial indentation through the center of the ball. Shove one frozen tablespoon of butter into the center of the ball and press to close the opening. Flatten the meat into a patty shape about three-quarters of an inch thick. Sprinkle on both sides with salt and pepper. Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
  • Brush the bread slices on one side with one tablespoon of olive oil. Place the slices oiled side down on the grill and cook briefly until lightly toasted. Turn and cook briefly on the second side.
  • Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil. Toss briefly.
  • Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread. Serve the tomato and onion slices on the side to be added to the hamburger as desired. Serve tomato ketchup only on request. The hamburger is also served with freshly cooked gaufrette potatoes on the side.

TRADITIONAL HASH BROWNS `21' CLUB



Traditional Hash Browns `21' Club image

Categories     Onion     Potato     Breakfast     Side     Bake     Sauté     Kid-Friendly     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 5

1 1/2 pounds russet (baking) potatoes
1/4 cup vegetable oil
3 tablespoons unsalted butter
2 large onions, cut into 1/2-inch dice
freshly ground black pepper to taste

Steps:

  • Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
  • Preheat oven to 350°F.
  • In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
  • Sprinkle hash browns with pepper and salt to taste and cut into wedges.

CHICKEN HASH



Chicken Hash image

This recipe goes great for brunch or dinner.

Provided by jkohnen

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter
¼ cup olive oil, or more as needed
1 (16 ounce) package frozen diced hash brown potatoes (such as Ore-Ida®), thawed
3 skinless, boneless chicken breast halves, diced
1 small onion, chopped
1 green bell pepper, chopped
¼ cup chicken broth, or more as needed
1 pinch Montreal-style steak seasoning, or to taste
1 pinch garlic powder, or to taste
1 pinch seasoned salt, or to taste
1 bunch broccolini, chopped
1 cup shredded smoked Cheddar cheese

Steps:

  • Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
  • Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g

CHICKEN HASH



Chicken Hash image

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons canola or corn oil
1 onion, finely chopped
1 pound potatoes, peeled and cut into small cubes
1 large green bell pepper, cored and cut into small cubes
12 ounces skinless, boneless chicken breasts, cut into small cubes
2 tablespoons chopped fresh thyme or 1 teaspoon dried
1 to 2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
1/2 cup milk
Salt and freshly ground black pepper to taste

Steps:

  • Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
  • Stir in the chicken, and cook for 5 minutes.
  • Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 32 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 8 grams, Sodium 1497 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • For the best flavor, use high-quality ingredients. Look for fresh, free-range chicken and organic vegetables.
  • Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
  • Be patient when cooking the potatoes. They should be cooked until they are tender but not mushy.
  • Season the hash to taste with salt, pepper, and other spices.
  • Serve the hash immediately, while it is hot and crispy.

Conclusion:

Chicken hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover chicken and vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious chicken hash that the whole family will enjoy.

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