I can't believe November is already here. We are only 54 days away from Christmas and the holiday season is in full swing. During this season I truly rely on quick and easy meals that are inexpensive because let's face it, right now we are busy and broke! So as I work my way through my pantry I can't wait to share all the great meals I can come up with. First off is this DELICIOUS BBQ Chicken Hash Skillet Recipe. This literally only requires 5 ingredients (not including spices) and is ready in around 30 minutes.
My boys went absolutely wild for this one and it is super easy to make vegan/vegetarian friendly. As always, I'll share all my tips and tricks after the recipe. Here is how I make it.
TIPS FOR THIS RECIPE:
The only tips I have for this recipe is how you can easily convert it to vegan/vegetarian which is what I did here.
- 1/2 and 8 oz Bag of Butler Soy Curls, rehydrated (or your favorite plant-based chicken)
- Your favorite plant based mozzarella cheese, shredded.
Rehydrate the soy curls with hot water for about 10 minutes. I like using soy curls because it is a good, clean plant based protein. Squeeze out all the excess water and treat them exactly how you would chicken for the rest of the process.
I DO think sweet potatoes and cheddar cheese would be a great option for this as well!
Sounds like a great recipe! Are the potatoes raw when they go into the skillet? Could you give a weight or cup measurement for them? Russets vary so much in size... Thank you!
ReplyDeleteHi Sue! Thanks for your comment! So yes, the potatoes are raw when I put them in the skillet. I usually use one potato per person. Not the huge baking potatoes, but just a standard potato. I hope that helps.
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