From the kitchen of One Perfect Bite...Including hash in a collection of my favorite recipes will seem strange to some. A quick glance at the recipe will show just how easy this dish is to make. As a matter of fact, it's so simple that there are foodies who will reject it out of hand. That is their loss, not yours or mine. While I make it less these days, this was a staple in my kitchen when the children were at home and I was working. When the clock and calendar got the better of me, I, without embarrassment, would buy the chicken and frozen potatoes needed for the hash on my way home from work. This hearty dish can be made in one large skillet and you can have on the table in about 15 minutes. While it's completely lacking in sophistication, the hash makes a great weeknight meal, and if you are rushed and the gang is hungry, you might want to give this recipe a try. The only caution I have to share with you regards the amount of salt you add to the dish. I use a chicken bouillon paste to add quick flavor to the hash, but it is salty. While this dish will need additional seasoning, you'll want to add additional salt in small increments if you use the paste. Frozen Potatoes O'Brien contain peppers and onions. Make sure you use them rather than regular hash brown potatoes which are not seasoned. I think you'll like this hash. It is hearty, easy to make and tasty. Your family will enjoy it. Here is how it's made.
Chicken Hash O'Brien...from the kitchen of One Perfect Bite
Ingredients:
1 tablespoon butter
1/4 cup olive oil
1 tablespoon chopped garlic
4 cups frozen cubed O'Brien Potatoes, thawed
2 to 3 cups warm deli chicken, diced
1/2 teaspoon freshly cracked black pepper
Optional: 1 cup frozen corn, thawed
1/4 cup heavy cream (half and half or milk may be substituted)
2 teaspoons chicken bouillon paste
1/2 teaspoon dried thyme
Salt to taste
1 tablespoon chopped parsley
Directions:
1) Combine heavy cream, pepper, thyme and chicken bouillon paste in a small microwave dish. Heat on high power for about 1 minute. Stir to dissolve bouillon paste. Set aside.
2) Heat butter and oil in a 12-inch skillet set over medium high heat. When butter has melted and mixture is shimmering, add garlic and saute, stirring, until fragrant, about 30 seconds. Add potatoes, flatten with a spatula to cover bottom of skillet, then sprinkle lightly with salt and cook for 5 minutes. Turn and cook for another 5 minute. Stir in chicken and corn (if using), and heat until chicken is warm and corn is cooked, about 3 minute longer.
3) Stir cream mixture into contents of skillet. Adjust salt and pepper to taste. Stir in parsley and heat until hash is warm. Serve immediately. Yield: 4 servings.
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