Creamy Chicken Hash
This dish combines flavorful vegetables with chicken and seasonings to make a tasty lunch or dinner main dish.
- 1 russet potato (scrubbed, medium 6 ounce)
- 2 tablespoons butter (or canola oil, divided)
- 1/2 onion (small, finely chopped)
- 1/4 cup green bell pepper (finely chopped)
- 1/4 cup red bell pepper (finely chopped)
- 1/4 cup celery (finely chopped)
- 1 garlic clove (small, finely chopped)
- 2 sprays of canola cooking spray
- 2 cups skinless cooked chicken breast (diced)
- 2 tablespoons milk, 2%
- 1/8 teaspoon cayenne pepper (a pinch or to taste)
- salt and freshly ground black pepper, to taste, optional
- 4 tablespoons barbecue sauce (prepared)
- Wash hands with soap and water.
- Shred the potato and set aside. (It will darken in color, but this will not affect hash.)
- Heat 1 tablespoons butter or oil in a medium/large non-stick skillet. Add onion, bell peppers, celery and garlic. Sauté until lightly browned, 5 minutes. Push vegetables to one side of pan. Add remaining butter or oil. Add potatoes and mix with oil to coat them. Mix and combine well with the vegetables. Cook 3 minutes. If potatoes stick, scrape pan vigorously and move contents around pan to spray the bottom with cooking spray.
- Mix in chicken, milk, cayenne, salt and pepper. Spread and flatten out the mixture into a thick cake. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan. Cook until potatoes are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with oil spray if necessary while turning hash.)
- When hash is done, divide equally among four plates. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons milk.)
American Institute for Cancer Research