Cook mode

Ingredients

Method

Useful swaps

  • Use tofu instead of chicken: Brown 180 g potato cubes in 1 tsp avocado oil for 4 minutes, add 2 tbsp water, cover for 4 minutes, and remove. Sear 200 g pressed tofu cubes in the remaining 1 tsp avocado oil with 0.5 g salt and 0.6 g black pepper for 7 minutes. Bubble 15 g Dijon mustard, 10 g maple syrup, 2 g garlic, and 1 tbsp water for 1 minute; return the potatoes with 30 g spinach and fold for 2 minutes until glazed and steaming. Makes the hash vegan when the mustard and tofu are labeled suitable for a vegan diet. Removes poultry and introduces soy from tofu; mustard remains present. Tofu lowers protein and may lower calories while keeping a firm, browned bite.
  • Use broccoli instead of spinach: Brown 180 g potato cubes in 1 tsp avocado oil for 4 minutes, add 2 tbsp water and 90 g small broccoli florets, cover for 4 minutes, and remove both. Cook 150 g chicken in the remaining 1 tsp avocado oil with 0.5 g salt and 0.6 g black pepper for 6 to 8 minutes until every piece reaches 165°F. Bubble 15 g Dijon mustard, 10 g maple syrup, 2 g garlic, and 1 tbsp water for 1 minute, then return the potatoes and broccoli and fold for 2 minutes until glazed. Remains a balanced chicken breakfast. Mustard remains present; broccoli does not add a major regulated allergen. Broccoli keeps calories and protein close while adding more crunch and fiber than spinach.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Pan, Microwave.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.