My dad loved to cook the things he loved to cook: anything on the grill, anything with eggs, and anything that reminded him of Army food. This chicken hash falls into the third category; hash is a popular way to maximize leftovers, whether in the field, or in a restaurant kitchen. Traditional corned beef hash fills you up but also weighs you down. This version, made with leftover or rotisserie chicken, lightens the dish while retaining the single best feature of any hash: the crusty bits of smashed potato, scraped off the bottom of the pan and folded in with softer chunks of potato and meat. Delicious for breakfast, brunch or lunch any day of the year, it's the kind of dish my dad might have made for me on my birthday, which happens to be today.
Easy chicken hash
Serves 2 for breakfast or lunch; can be doubled, or tripled.
1 large boneless, skinless chicken breast (or use 1-2 cups leftover cooked or rotisserie chicken)
1 large Idaho baking potato, peeled, cut into 1/2-inch dice
2 tsp olive oil
1 small onion, peeled, cut into 1/2-inch dice
1 tsp dried thyme leaf
2 tsp chopped fresh flat-leaf parsley
1 cup chicken stock, homemade or low-sodium store-bought
Kosher salt and fresh black pepper, to taste
If you're starting with a chicken breast from your pantry, defrost it and cook by poaching, steaming, roasting or grilling. In other words, any type of cooked chicken breast will work. When it's cool enough to handle, chop the chicken into 1/2-inch dice.
Put the cut potato in a small sauce pan, and cover with cold water. Bring to a boil over high heat; then reduce heat to low and cook for 8 minutes or until the potato is soft when pierced with the tip of a sharp knife. Drain, and set aside.
Heat a small (10-inch) nonstick frying pan over low-medium heat, and add the oil and onion. Cook until the onion just begins to brown, then add the chicken, potato and thyme. Continue to cook, stirring once or twice, until the potato is lightly browned. Add the parsley and chicken broth. (It will look like there is too much broth, but don't worry.) Stirring ocasionally, cook until all of the liquid has been absorbed or evaporated. The potatoes and chicken will begin to stick to the bottom of the pan; if they don't, give them a little encouragement by pressing down with the spatula. Turn the crusty parts over and mix into the hash. Season with salt and pepper to taste. Serve hot.
Other recipes that use these pantry ingredients:
Traditional roast beef hash, from Simply Recipes
Guy-friendly turkey and bean breakfast hash, from Food Blogga
Sweet potato tofu hash, from Healthy Happy Life
Corned beef hash, from For the Love of Cooking
Spring asparagus pancetta hash, from Smitten Kitchen
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