Spicy Chicken and Roast Potato Hash

This savory and delicious hash is the final stop for our roast chicken this week. Its not substantially different from the turkey/sweet potato hash about which I wrote last year ... but its good enough to warrant a second look. So good, in fact, that we nearly finished it all last night.

As usual, the amounts and ingredients are flexible here. You can make hash with any number of vegetables so, really, the choice is up to you. We're mainly talking about a technique here, so feel free to vary the protein as well; substituting cooked turkey, beef or even some leftover roast pork if you like.

Spicy Chicken and Roast Potato Hash:

• 2 or 3 cups herb roasted potatoes, chopped
• 2 or 3 cups of cooked chicken, chopped or shredded
• 1 tbsp. olive oil
  
• 1 small red onion, peeled and diced
  
• 1/2 of a large red bell pepper, chopped
• 1 medium to large poblano pepper, seeded and chopped
• pinch of Kosher salt and some freshly ground black pepper
  
• 1 1/2 tsp. fresh thyme
  
• 1/4 to 1/2 tsp. Chipotle chile powder, to taste
  
• 1/2 tsp. poultry seasoning
• a grating of fresh nutmeg
• 1 tsp. butter
  
• 1/4 to 1/2 cup of non-fat, low sodium chicken broth

• 4 large eggs, fried or poached, for topping the hash
• some Green Tobasco Sauce

Chop the roasted potatoes into small chunks and shred or chop the leftover chicken. Heat the oil in a large, non-stick skillet over medium high heat. Add the onions, red peppers and poblano peppers to the skillet, along with a pinch of salt and some freshly ground black pepper, and saute until the vegetables begin to soften, approximately 3 to 4 minutes. Remove the thyme leaves from the stems and add to the pan, stirring to combine. Add the Chipotle powder, the poultry seasoning and some freshly grated nutmeg to the pan and stir to combine.

Add the potatoes, the chicken, 1 tsp. of butter and 1/4 of chicken broth to the pan, stirring well to combine. Cook the hash over medium-high heat until it begins to brown - about 5 to 6 minutes. Using a flat spatula, flip the hash over and press down, as needed, to facilitate the browning process, adding in a bit more chicken broth as needed if it begins to dry out. Continue browning and flipping the hash until well-browned and hot throughout. Taste and adjust the seasonings, adding more of anything you wish. When the has is well-browned, turn the pan to low and keep warm while you poach or fry the eggs.

To serve: plate the hash and top each portion with a poached or fried egg, then drizzle with a bit of Green Tobasco. Serve and enjoy!

Round out the meal with a nice big salad and you can have a quick, healthy, and economical meal on the table in no time flat. A more satisfying meal I cannot imagine ... cooking once and eating twice is the way to go!

Bon appetite!