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Recipe: Homey chicken hash

November 5, 2008 at 8:30PM

HOMEY CHICKEN HASH

Serves 4.

Note: For the potatoes, you may scrub, peel, dice and boil 1 pound of raw potatoes until tender, about 10 minutes. Drain well, and proceed with recipe. Or use 1 package (1 pound, 4 ounces) refrigerated diced potatoes with onion, such as the Simply Fresh brand. For the chicken: Leftover cooked chicken, roasted chicken meat removed from the bone, or roasted or grilled chicken breast from the refrigerated meat case works well. Or first cut 1 pound boneless, skinless chicken breasts into bite-size chunks, and sauté until cooked through, then proceed with the recipe.

1 tbsp. vegetable oil

1 small onion (for about 1/2 c. chopped)

2 medium carrots (for about 1 c. slices)

4 c. diced cooked potatoes (see Note)

2 c. (1 lb.) cooked chicken chunks (see Note)

Salt, to taste

Black pepper, to taste

1 c. (4 oz.) shredded Cheddar cheese

Ketchup for serving, optional

Directions

In a 12-inch skillet that has a lid, heat the oil over medium-high heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Peel and slice the carrots, adding them to the skillet as you slice. Cook until the onion begins to brown on the edges, about 3 minutes.

Add the potatoes to the skillet. Stir and cook until brown, about 5 to 6 minutes. (If using purchased potatoes, cook longer if necessary, until tender.) Add the chicken and stir well to break up any pieces. Cook until the chicken is heated through, about 2 to 3 minutes. Season the hash liberally with salt and pepper, to taste.

Sprinkle the cheese over the hash and cover the skillet. Turn off the heat and let the skillet rest until the cheese is melted, about 1 minute. Serve at once, with ketchup, if desired.

Nutrition information per serving:

Calories509Fat22 gSodium299 mg

Carbohydrates35 gSaturated fat9 gProtein43 g

Cholesterol131 mgDietary fiber4 g