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
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!