Chicken Hash With Butternut Squash

Makes a great change of pace for breakfast. Serve with eggs.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb  red potatoes, diced small
• 1  lb  butternut squash, peeled, seeded, diced small
• 2  tablespoons butter
• 1  cup sweet onion, diced small
• 1  tablespoon olive oil
• 2  cups  roasted skinless chicken, shredded (white and dark meat)
• 2  tablespoons fresh tarragon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup heavy cream

Directions

1. Heat potatoes and squash in saucepan with salted water, covered, to boiling.
2. Simmer 4 minutes and drain.
3. Heat 1 tbs butter in a skillet over med-high heat.
4. Add onion and cook 5 minutes.
5. Add remaining butter and oil to skillet.
6. Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
7. Slowly pour cream around edge of skillet.
8. Cook 6-8 minutes turning hash until crusty.