View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Summer Vegetable and Chicken Hash

Source: Martha Stewart Living
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 2 See Reviews
Rate/Review this Recipe


  Serves 6
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse.
RECIPE INGREDIENTS
1 boneless, skinless chicken breast half (8 ounces), cut into 3/4-inch cubes
1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels (from 2 ears)
1 scallion, thinly sliced (1/4 cup)
1/2 jalapeno chile, stem, ribs, and seeds removed, minced (1 tablespoon)
1 cup yellow or red cherry tomatoes (4 ounces), halved
1/2 cup homemade or store-bought low-sodium chicken stock
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram (roughly chopped if large)
Summer Vegetable and Chicken Hash Recipe at Cooking.com
DIRECTIONS
Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.


Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.


Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.


Recipe reprinted by permission of Martha Stewart Living. All rights reserved.
Date Added: 07/15/2010
Part of These Recipe Collections Find Similar Recipes »
 Easy Summer Chicken Recipes from Martha Stewart
 Sunrise Spuds: Breakfast Hashes
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Louise, CO Reviewed: 07/06/2012
Great way to use up leftovers!
I made this using leftover chicken breast, grilled corn on the cob and oven roasted fries. I also added a handful of yellow squash (raw). I used a whole jalapeno which made it quite spicy, but perfect for my family. I think there are a lot of things that could be subbed.
7 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.