Recipe 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.
- 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
- 59.14 ml thyme (or a combination of all three) or 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 See How It's Made
- 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!