Chicken Hash

Name: Chicken Hash
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: russet potatoes; chicken broth; schmaltz (chicken fat); yellow onion; chicken; green bell peppers; cumin; chili powder; kosher salt; red pepper flakes; green chili peppers; cilantro; flour; vegetable oil; limes

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

1 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
3	cups	russet potatoes	*
1	pint	chicken broth	*
2	tablespoons	schmaltz (chicken fat)
¾	cup	yellow onion diced
8	ounces	chicken cooked
1	each	green bell peppers
1	teaspoon	cumin ground
½	teaspoon	chili powder
½	teaspoon	kosher salt
½	teaspoon	red pepper flakes
8	ounces	green chili peppers
¼	cup	cilantro chopped
2	tablespoons	all-purpose flour
¼	cup	vegetable oil
1	each	limes

Ingredients

Amount	Measure	Ingredient	Features
7.1E+2	ml	russet potatoes	*
473	ml	chicken broth	*
3E+1	ml	schmaltz (chicken fat)
177	ml	yellow onion diced
231.2	ml/g	chicken cooked
1	each	green bell peppers
5	ml	cumin ground
2.5	ml	chili powder
2.5	ml	kosher salt
2.5	ml	red pepper flakes
231.2	ml/g	green chili peppers
59	ml	cilantro chopped
3E+1	ml	all-purpose flour
59	ml	vegetable oil
1	each	limes

Directions

Cook the potatoes in the chicken stock until they can be pricked easily with a fork.

Drain and save the juice. While the potatoes are cooking, heat the fat or oil in a large fry pan, and sauté the onion on medium high heat until it is just beginning to brown around the edges (about 5 to 6 minutes).

Add the green pepper, the chicken, the spices, and the chilies, and mix until combined.

Remove from heat.

Add the drained potatoes (and leftovers if you have them) and continue mixing until the ingredients begin to bind (stick together).

Correct seasoning with salt.

Mix the chopped cilantro in gently with a fork.

Transfer the hash to another container, and scrape the residue from the fry pan.

Heat oil and chicken fat in pan on medium high. Return hash to pan, spreading it evenly and patting it down gently with a spatula.

Fry it until bottom browns, about 8 minutes.

Lift the hash with spatula to ensure it will separate easily from the pan.

Put a plate upside down over the skillet and invert it so the hash is on the plate.

Slide hash back into skillet and brown other side. Or broil the top, but be careful not to dry out the hash.