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Summer Vegetable and Chicken Hash

Source: Martha Stewart Living
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Rating: 3.5   Reviews: 2 See Reviews
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  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.
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
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
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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.
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