CHICKEN AND APPLE HASH
Hash comes from the French word "hacher," meaning to cut up. This famous American dish is great to make after you've fixed a roast chicken and potatoes. Hash is the perfect way to turn leftovers into a spiffy new meal.
1 russet potato, peeled and cut into 1/4-inch dice
3 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
1/2 cup diced red bell pepper (1/4-inch dice)
1/2 cup diced green bell pepper (1/4-inch dice)
1 whole skinless and boneless chicken breast, cooked, and cut into 1/4-inch dice
1 1/2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste
1 Golden Delicious apple, unpeeled, cut into 1/4-inch dice
1/4 cup chopped flat-leaf parsley
4 poached eggs, optional, for serving
Chili sauce, for serving
1. Place the potatoes in a small saucepan and cover with salted water. Bring to a boil and cook until just tender, 4 to 5 minutes. Drain and set aside.
2. Heat 2 tablespoons of the oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring, until just wilted, about 5 minutes. Add the peppers and cook, stirring occasionally, 5 minutes longer.
3. Raise the heat to medium-high and add the remaining tablespoon of olive oil, the chicken and potatoes. Sprinkle with the thyme, salt and pepper. Cook over medium-high heat, stirring, for 5 minutes. Weight the hash down with a heavy plate or pot lid and cook for 5 minutes. Turn the hash over with a spatula and cook, weighted down, until it is lightly browned, about 5 minutes longer.
4. Add the apple and parsley and cook, turning with a spatula, for another 5 minutes. Serve topped with eggs. Pass the chili sauce.
4 portions
