Chicken Hash

Name: Chicken Hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 236.59 ml potato, cubed; 236.59 ml chicken stock; 118.29 ml onion, diced; 118.29 ml celery, diced very small; 7.39 ml garlic, chopped; 29.58 ml butter; salt; pepper; 59.14 ml rosemary (or a combination of all three) or 59.14 ml parsley, chopped (or a combination of all three); 236.59 ml chicken, cooked and cubed; 29.58 ml heavy cream

Submitted by breezermom

"This chicken hash is great for using up leftovers, and tastes great. It can be served in pastry cups (add a little cooking sherry to make it "fancier"), over cornbread waffles, or with fried eggs on top. I've even seen it served over rice. You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish."

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photo by Starrynews

Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

236.59 ml potato, cubed
236.59 ml chicken stock
118.29 ml onion, diced
118.29 ml celery, diced very small
7.39 ml garlic, chopped
29.58 ml butter
salt
pepper
59.14 59.14 ml rosemary (or a combination of all three) or 59.14 ml parsley, chopped (or a combination of all three)
236.59 ml chicken, cooked and cubed
29.58 ml heavy cream

directions

Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!

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Reviews

Easy and delicious! I used fresh parsley and served with the suggested fried eggs on top. We loved it! Warm and filling. Thanks for sharing!

Starrynews
Great, easy meal. I made with 1/2 tsp ea. of all 3 dried herbs, rice milk mixed with arrowroot, margarine and turnip for celery. We served it on rice, but it would still be great as a stand alone. Made for Please Review.

WI Cheesehead
The DM and I enjoyed this tonight for dinner with some steamed peas, carrots and corn. I used 2 cups of potato, 1 onion sliced (about 1 cup), no celery, 3/4 tablespoon garlic, 2 tablespoon butter, 1 cup chicken and about 2 tablespoons finely chopped, fresh lemon thyme, parsley and rosemary (fresh and this was enough for us without taking over the dish) and it wasn't until I went to write the review I realized I forgot the cream - I had 3 tablespoons measured out. I have enough left over for 1 which the DM wants for breakfast with an egg, so I will fry up the left overs till crisp for her and serve with the fried egg. Thank you breezermom, made for Everyday a Holiday. UPDATE - drained of the liquid and fried up the left overs till potato nice and crisp while I had bacon cooking in the oven, there was enough for the DM and I to have a nice filling breakfast without feeling absolutely stuffed, just wonderfully satisfied, therefore will make with left overs in mind and make two meals out of one.

I'mPat
Most delicious! Since my thyme bush is buried under snow, I had to use dried. This would be even better with the fresh. I served the hash with Recipe #251220. Made for Every Day Holiday Tag. :)

Lori Mama
A very different, but tasty twist on an old classic. Made as written using a mix of 1 tablespoon fresh rosemary and the rest of the 1/4 cup was parsley. The rosemary was good, but was also the dement flavor. The description recommends a little sherry and I believe that would have rounded it out perfectly. Will make again using sherry (must use for balance), rosemary and pepper. Thanks so much for the post and the modern twist on an old favorite.

Debbwl