Chicken Hash
photo by Starrynews
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup potato, cubed
- 1 cup chicken stock
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced very small
- 1⁄2 tablespoon garlic, chopped
- 2 tablespoons butter
- salt
- pepper
- 1⁄4 1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
- 1 cup chicken, cooked and cubed
- 2 tablespoons 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
-
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.
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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.
RECIPE SUBMITTED BY
breezermom
United States