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Potato, Mushroom, and Chicken Hash

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
RECIPE INGREDIENTS
2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
Potato, Mushroom, and Chicken Hash Recipe at Cooking.com
DIRECTIONS
Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.


In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Saute until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.


Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.


Test-Kitchen Tip


This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 538
Fat. Total: 22g
Fiber: 5g
Carbohydrates, Total: 46g
Sodium: 700mg
% Cal. from Fat: 37%
Cholesterol: 108mg
Protein: 40g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Joann Reviewed: 04/03/2013
YUM
This was really good and very easy to make. Next time though, I'll add more garlic and maybe a touch of hot sauce. This one goes into the "keeper" file.
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