Chicken Hash


  • 1 supermarket rotisserie chicken
  • 1 large Idaho potato, boiled and cut into 1/2 inch chunks
  • 1 green pepper, chopped
  • 2 tsp curry powder
  • 2 tsp fresh thyme
  • kosher salt and fresh cracked black pepper
  • 1/2 cup clarified butter
  • 1 medium onion, cute into dice and sauteed
  • 1/2 cup of chicken gravy
  • red leaf lettuce and red and green grapes for garnish
  • Pull meat off bones of chicken and set aside.
  • Boil potato until fork tender, then remove peel and dice,
  • Add clarified butter to an iron skillet and bring to medium heat.
  • Add onions and saute until clear.
  • Add potatoes and green pepper and cook for 10 minutes, stirring frequently.
  • Add chicken and gently mix well. Cook for 5 minutes, stirring frequently.
  • Season with salt, pepper, curry powder and thyme. Gently mix well.
  • Pour chicken gravy over hash and serve on 4 to 6 plates.
  • Garnish with red leaf lettuce and red and green grapes.

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