Be the first to Traditional potato hash gets a flavorful remake when chicken, bell peppers, apples, and thyme are added. The recipe calls for cooked chicken breast, but feel free to use a rotisserie chicken from the market or leftover chicken to save time. Serve with poached eggs on top or just as is.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 russet potato, peeled and cut into 1/4-inch dice
- 3 Tablespoons extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- 1/2 cup diced (1/4 inch) red bell pepper
- 1/2 cup diced (1/4 inch) green bell pepper
- 1 whole skinless, boneless chicken breast, cooked, cut into 1/4-inch pieces
- 1-1/2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
- Salt and freshly ground black pepper, to taste
- 1 cup unpeeled diced (1/4 inch) Golden Delicious apple
- 1/4 cup chopped fresh flat-leaf parsley
- 4 poached eggs for serving (optional)
- Chili Sauce for serving (optional)
Preparation:
Place the potatoes in a small saucepan and cover with salted water. Bring to a boil and cook until just tender, about 8 minutes. Drain, and set aside.
Heat 2 tablespoons of the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook, stirring, until just wilted, about 5 minutes. Add both of the peppers and cook, shaking the pan, 5 minutes more. Raise the heat to medium-high and add the remaining 1 tablespoon olive oil, the chicken, and the potatoes. Sprinkle with the thyme, salt, and pepper. Cook, stirring, for 5 minutes.
Weight the hash down with something heavy, like a plate or a smaller skillet, and cook until browned, 5 minutes. Turn the hash over, in sections, with a spatula and cook, weighted down, until it is browned, 5 minutes. Add the apple and parsley, turn with the spatula, and continue cooking for another 5 minutes, turning again once or twice. The apple should soften and take on some color.
Transfer the hash to a platter and serve as is, or, if desired, top with the poached eggs and chili sauce.
Yield: 4 servings
Recipe Source: Sheila Lukins USA Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
Heat 2 tablespoons of the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook, stirring, until just wilted, about 5 minutes. Add both of the peppers and cook, shaking the pan, 5 minutes more. Raise the heat to medium-high and add the remaining 1 tablespoon olive oil, the chicken, and the potatoes. Sprinkle with the thyme, salt, and pepper. Cook, stirring, for 5 minutes.
Weight the hash down with something heavy, like a plate or a smaller skillet, and cook until browned, 5 minutes. Turn the hash over, in sections, with a spatula and cook, weighted down, until it is browned, 5 minutes. Add the apple and parsley, turn with the spatula, and continue cooking for another 5 minutes, turning again once or twice. The apple should soften and take on some color.
Transfer the hash to a platter and serve as is, or, if desired, top with the poached eggs and chili sauce.
Yield: 4 servings
Recipe Source: Sheila Lukins USA Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
