CHICKEN HASH
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.
Provided by breezermom
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
SAVORY CHICKEN HASH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CHICKEN HASH
Steps:
- In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
- Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
- In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
- Top with diced tomatoes and queso fresco.
TODDLER CHICKEN HASH
I threw this together one night for my 13 month old twins. It was easy for them to eat with their hands, and they loved it! The ingredients are all canned, so it is easy to have on hand and throw together those nights when you just don't have the energy to be a toddler gourmet! :-)
Provided by Cybill
Categories Chicken
Time 8m
Yield 4 Toddler sized meals, 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a pan.
- Drain all three cans of ingredients.
- Sauté over med-high heat until lightly browned.
Nutrition Facts : Calories 192.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 39.4, Sodium 282.5, Carbohydrate 20, Fiber 4.4, Sugar 4, Protein 17.4
CHICKEN HASH
I had a lot of chicken leftover from Recipe #20099. I wanted to make something besides the usual chicken casserole, so I came up with this. Almost any type of cooked leftover chicken can be used. Feel free to adjust the amount of seasoning salt and pepper according to your tastes.For a true comfort meal I like to serve this with Recipe #101038. Submitted to "ZAAR" on October 18th, 2007.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat in a medium sized non stick skillet heat oil until hot but not smoking.
- Add onion and cook until softened.
- Add potatoes and chicken and mix with onions, sprinkle with seasoning salt and pepper.
- Cover with lid, stirring occasionally,cook until potatoes are slightly browned.
- Remove cover add peas and corn,cover with lid and cook until veggies are heated through.
- Remove cover, and cook until potatoes are a light to golden brown.
Nutrition Facts : Calories 323.9, Fat 17.9, SaturatedFat 2.1, Cholesterol 39.4, Sodium 124, Carbohydrate 24.7, Fiber 3.1, Sugar 1.9, Protein 16.6
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