Crispy potatoes, tender chicken, colorful veggies all in one skillet that hits like a hug. Copycat First Watch Farmhouse Hash Chicken is the kind of dish that makes you wonder why you ever waited in line for brunch.
Last fall, when evenings started getting darker earlier and I was deep in that back-to-routine fog, this skillet became my reset dinner fast, filling, but not heavy like a full winter stew. After testing it a dozen times, the trick I kept coming back to is letting the potatoes sit undisturbed in the pan that’s what builds the real crust. That golden bottom layer? It changes everything.
PrintCopycat First Watch Farmhouse Hash Chicken Warm Satisfying Recipe You Need to Make Now
Enjoy this Copycat First Watch Farmhouse Hash Chicken recipe, perfect for an easy dinner or weeknight dinner. Featuring crispy potatoes and tender chicken, this farmhouse hash skillet is a great family dinner choice with fresh veggies.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours
- Yield: Serves 4
- Category: Breakfast, Brunch, Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 12 Roma tomatoes quartered
- 1 tablespon excellent-quality extra-virgin olive oil my favorite brand
- 1/2 teaspoon kosher salt
- 1/8 teaspon freshly-cracked black pepper or to taste
- 1/8 teaspoon garlic powder
- 3 onions any variety or a mixture cut into 1/4 inch slices
- 1/2 tablespoon excellent-quality extra-virgin olive oil
- 1/4 teaspoon kosher salt
- pinch freshly-cracked black pepper
- 2 pounds plums pitted chopped
- 1 1/2 – 2 cups granulated sugar or to taste
- 2 teaspoons lemon juice
- 2 1/2 pounds russet or yellow potatoes peeled diced into 1/2 inch pieces
- sea salt or kosher salt for water to boil potatoes and also seasoning the potatoes
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon dried Italian parsley
- 1 tablespoon excellent-quality extra-virgin olive oil
- 2 tablespoons unsalted butter or duck fat
- 1 pound bacon cooked and chopped or crumbled
- 8 eggs cooked to preference
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 avocadoes sliced
- 4 slices artisanal bread
Instructions
- Heat your oven to 250 degrees and prepare a rimmed baking sheet with foil or parchment.
- Cut tomatoes into quarters and toss with olive oil, salt, pepper, and garlic powder. Spread over half the baking sheet.
- Coat sliced onions with olive oil, salt, and pepper then spread on the other half of the baking sheet.
- Roast tomatoes and onions for 2 to 3 hours until soft to your liking.
- In a tall pot, combine plums, sugar, and lemon juice and cook over medium heat, stirring frequently, until thick and mostly liquid evaporates; about 25 to 40 minutes.
- Drain foam as it forms and cool the preserves once done.
- Boil salted water in a large pot and cook diced potatoes until tender, about 10 minutes.
- Drain potatoes and cool slightly then mix salt, pepper, garlic powder, onion powder, paprika, mustard, and parsley in a small bowl.
- Melt butter and olive oil in a large skillet over medium heat, add potatoes, sprinkle with seasoning, and cook stirring often until browned and tender.
- Stir in roasted tomatoes and onions along with cooked bacon and keep warm over low heat.
- Cook eggs to preference.
- Serve potato mixture divided into bowls topped with cheeses, eggs, avocado slices and bread alongside plum preserves.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 1245.28 kcal
- Sugar: 12.88 g
- Sodium: 1971.32 mg
- Fat: 92.47 g
- Saturated Fat: 33.34 g
- Unsaturated Fat: 10.77 g + 37.53 g
- Trans Fat: 0.021 g
- Carbohydrates: 58.89 g
- Fiber: 12.14 g
- Protein: 47.09 g
- Cholesterol: 474.85 mg
Why You’ll Love This Skillet
Here’s what makes this recipe worth the prep: every component the slow-roasted tomatoes, the caramelized onions, the crispy potatoes builds real depth that you simply cannot get from a shortcut. It’s one of those dinners that feels like you put in far more effort than you actually did.
On those tired fall evenings when the days get shorter and motivation disappears somewhere around 5pm, this skillet is exactly what I reach for. It’s comforting without being heavy, and it comes together in stages you can spread across the day.
Key Ingredients That Do the Heavy Lifting
Every item on this list earns its place. No filler, no extras just the right combination of textures and flavors working together.
- Russet or yellow potatoes the starchy base that crisps beautifully in butter and olive oil
- Roma tomatoes and onions slow-roasted until sweet and collapsed
- Bacon cooked, chopped, and folded in for smokiness throughout
- Monterey Jack and cheddar cheese melted directly over the hot potatoes so every bite gets some
- Plums, sugar, and lemon juice the homemade preserves that make this dish genuinely special
- Avocado, eggs, and artisanal bread for assembling each bowl at the end
Note: The plum preserves are the secret weapon here. One former First Watch employee claims theirs is just store-bought Smuckers so making it from scratch is already a step ahead of the original.
How to Build It Step by Step
The process has three parallel tracks roast, preserve, potato and they overlap beautifully once you find the rhythm.
- Preheat oven to 250°F. Toss quartered Roma tomatoes with olive oil, salt, pepper, and garlic powder. Do the same with sliced onions. Roast both on one foil-lined baking sheet for 2 to 3 hours.
- While the vegetables roast, combine chopped plums, sugar, and lemon juice in a tall pot. Cook over medium heat, stirring often, until thick and most liquid has evaporated about 25 to 40 minutes. Cool before serving.
- Boil diced potatoes in salted water until just tender, about 10 minutes. Drain and cool slightly.
- Mix the dry seasonings pepper, garlic powder, onion powder, sweet paprika, ground mustard, and dried Italian parsley in a small bowl.
- Melt butter with olive oil in a large skillet. Add potatoes, toss to coat, season, and cook until golden and crispy, stirring frequently.
- Fold in the roasted tomatoes, roasted onions, and chopped bacon. Keep warm on low heat.
- Cook eggs to preference. Divide the potato mixture into 4 bowls, top with shredded Monterey Jack and cheddar, eggs, and sliced avocado. Serve with plum preserves and bread.
Pro Tip: After testing this repeatedly, the move Virginie swears by is letting the potatoes sit undisturbed in the pan for at least 2 minutes between stirs that’s what builds the actual crust on the bottom.
Can You Make the Components of First Watch Farmhouse Hash Chicken Ahead of Time?
Yes and honestly, that’s the smartest way to approach this recipe. The roasted tomatoes and onions keep well in the refrigerator for 2 to 3 days, and the plum preserves can be made even further in advance.
- Roasted tomatoes and onions: store in an airtight container for up to 3 days
- Plum preserves: refrigerate in a sealed jar for up to 1 week
- Cooked, seasoned potatoes: reheat in a skillet with a little butter to restore the crisp
- Bacon: cook and crumble ahead, keep refrigerated until assembly
Splitting the work across two days makes the final assembly feel almost effortless just cook the eggs fresh and build the bowls.
Simple Swaps Worth Knowing
- No duck fat on hand unsalted butter works perfectly for the potatoes
- Can’t find Roma tomatoes jarred sun-dried tomatoes are an option, though the flavor won’t be quite the same
- Out of Monterey Jack any mild melting cheese works in its place
- Prefer a different bread any sturdy artisan-style loaf toasts up well for serving
FAQs ( Copycat First Watch Farmhouse Hash Chicken )
What is in First Watch’s Farmhouse Hash?
This Copycat First Watch Farmhouse Hash Chicken recipe is built on seasoned potatoes, roasted tomatoes and onions, bacon, eggs, Monterey Jack and cheddar cheese, and sliced avocado. It is served with homemade plum preserves and artisanal bread.
Can I make First Watch Farmhouse Hash without a cast iron skillet?
Yes – this recipe simply calls for a large skillet to brown the potatoes, so any heavy-bottomed pan works fine.
What vegetables go in First Watch Farmhouse Hash?
This dish uses slow-roasted Roma tomatoes and sliced onions, both oven-roasted together until tender and caramelized, plus sliced avocado added fresh at assembly.
Can I use leftover chicken for First Watch Farmhouse Hash?
The recipe does not specify a chicken preparation, so leftover cooked chicken can be added at the same stage as the precooked bacon. Check your recipe card for quantities.
Is First Watch Farmhouse Hash served all day?
This hearty breakfast and brunch dish is listed under Breakfast, Brunch, and Main Course, so you can absolutely serve it any time of day at home.
This Skillet Is Worth Every Minute
This First Watch Farmhouse Hash Chicken comes together with real depth crispy golden potatoes, smoky bacon, and those slow-roasted tomatoes that make every bite taste like you tried much harder than you did.
If you prep the roasted vegetables and plum preserves a day ahead, the final assembly is almost effortless just crisp up the potatoes in a little butter, cook your eggs fresh, and build the bowls. That trick of letting the potatoes sit undisturbed in the pan? Don’t skip it. That’s where the real crust forms, and it’s the move that takes this from good to genuinely great.
If you make this, I’d love to see it drop a photo in the comments or tag us when you share it with someone you love. Here’s to dinners that help you get back into a rhythm.
