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Seared Chicken & Spring Vegetable Hash

with Red Potatoes, Asparagus & Lemon Aioli

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 535 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty hash is full of fresh springtime flavor. We’re crisping up red potatoes before sautéing them with tender asparagus, onion and collard greens. All together, it makes for a tasty, bright base for succulent seared chicken, rubbed with a signature blend of zesty, warming spices. And for a bit of richness, we’re serving our hash and chicken with lemon aioli—a deliciously creamy, garlicky condiment.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel the onion and cut into large wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

Cook the potatoes:
2 Cook the potatoes:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and slightly tender.

Make the aioli:
3 Make the aioli:

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.

Finish the hash:
5 Finish the hash:

While the chicken cooks, add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus is bright green and the collard greens have wilted. Remove from heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished hash between 4 plates. Top with the cooked chicken. Garnish with the parsley. Serve with the aioli and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel the onion and cut into large wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

2 Cook the potatoes:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and slightly tender.

Cook the potatoes:
Make the aioli:
3 Make the aioli:

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.

5 Finish the hash:

While the chicken cooks, add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus is bright green and the collard greens have wilted. Remove from heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished hash between 4 plates. Top with the cooked chicken. Garnish with the parsley. Serve with the aioli and remaining lemon wedges on the side. Enjoy!

Plate your dish: