My husband if a big fan of corned beef hash. I like it, but not as much as him.
This recipe was intriguing. It looks like a traditional hash, but using chicken.
The chicken makes the dish seem lighter to me.
When making hash with corned beef, I find the meat tends to get a little mushy. The chicken held up much better. It still had a thickness to it, even when diced fine.
I also liked the pepper. It added a little crunch to the hash. I do think some onion would be nice, maybe next time.
The hash did not stay together as well as the traditional corned beef. Maybe that’s because it didn’t get mushy.
I did add a touch more oil to the pan to keep it from sticking.
The hash was a great hit with the family. I served it with the Egg Frizzle.
BROWNED CHICKEN HASH
1 Cup Chopped Cooked Chicken
1/2 Cup Diced Boiled Potatoes
1/2 Tablespoon Chopped Parsley
1/4 Teaspoon Salt
2 Tablespoons Chopped Bell Pepper
1/4 Cup Stock
2 Tablespoons Fat
Combine chicken, potatoes, parsley, salt, bell pepper, and stock. Melt fat in a skillet, spread chicken mixture evenly over the bottom and cook slowly until browned. Fold over as for omelet.
Comments