Chicken Hash
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 2 cups diced cooked chicken (or turkey)
- 3 lbs red potatoes
- kosher salt
- 1 1⁄2 cups chicken stock
- 1 1⁄2 tablespoons unsalted butter
- 1 1⁄2 tablespoons all-purpose flour
- fresh ground black pepper
- 3 tablespoons canola oil or 3 tablespoons grapeseed oil
- 1 slice bacon, finely chopped
- 8 green onions, including tender green parts, coarsely chopped
- 1 red bell pepper, diced
- 1⁄2 teaspoon Hungarian paprika (or hot or sweet pimenton)
- 1⁄4 teaspoon ground turmeric
- cayenne pepper or red pepper flakes
- 2 tablespoons minced fresh flat leaf parsley
directions
- Put the unpeeled whole potatoes in a large pot.
- Add cold water to cover and a large pinch of kosher salt.
- Bring to a low boil over high heat, reduce the heat to medium, cover partially, and let simmer briskly until the potatoes are tender when pierced with a knife, about 25 minutes.
- Drain the potatoes and let cool to the touch, then peel and cut them into ½ inch dice; set aside.
- In a small saucepan, bring the stock to a brisk simmer over med-high heat and cook until reduced to about 1 cup, about 10 minutes.
- In another small saucepan, melt the butter over med-low heat.
- Stir in the flour and cook, stirring constantly, about 3 minutes; do not let brown.
- Whisk in the reduced stock and cook, whisking constantly, until the mixture thickens to a gravy, about 3 minutes.
- Season with kosher salt and black pepper to taste.
- Remove from the heat and set aside.
- In a large pan, heat the oil over medium heat.
- Add the bacon and cook until crisp, 1-2 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Reserve the fat in the pan.
- Heat the bacon fat over medium heat for about 1 minute.
- Add the potatoes and cook, stirring occasionally and scraping up any browned bits from the pan bottom, until the potatoes are lightly browned, about 10 minutes.
- Add the chicken, green onions, bell pepper, paprika, turmeric, cayenne, and black pepper to taste.
- Cook, stirring frequently, until the green onions are wilted and the chicken is heated through, about 5 minutes.
- Stir in the bacon and as much chicken gravy as needed to make a moist mixture.
- Cook for 2-3 minutes longer.
- Taste and adjust seasoning.
- Stir in the parsley; serve hot.
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