21 Club Chicken Hash Food

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

CLUB 21 CHICKEN HASH

Steps:

• Melt butter in heavy medium saucepan with ovenproof handle.
• Blend in flour until smooth.
• Gradually stir in milk until smooth and thickened.
• Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
• Cover and bake at 300F, 1 1/2 hours.
• Strain sauce.
• Stir in half and half, sherry and chicken.
• Heat over low heat until heated through.
• Adjust seasonings.
• Add small amount of hot sauce to egg yolks.
• Return yolk mixture to saucepan.
• Heat, stirring until slightly thickened.
• Do not boil.
• Serve hot over toast, waffle, baked potato shell or wild rice.
• Makes 4 servings.

SAVORY CHICKEN HASH

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

TRADITIONAL HASH BROWNS `21' CLUB

Steps:

• Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
• Sprinkle hash browns with pepper and salt to taste and cut into wedges.

21 CLUB CHICKEN HASH

Steps:

• In a saucepan combine bechamel and cream with whisk til fluffy. Add sherry. Stir in chicken and cook over low heat until hot Season with salt and pepper. Sir in egg yolks. Serve over toast, waffle, baked potato etc.

CHICKEN HASH 21 CLUB RECIPE

Steps:

• In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups