Randi over at I Have to Say is in need of some new recipes, so she’s hosting a recipe swap. What a fun idea — I’m in need of new recipes too, so the timing is perfect. Thanks for hosting Randi! (And, how cute is this recipe logo that Randi made?)
For my entry, I’m sharing my family’s favorite Chicken Hash recipe. I found this recipe a few years ago in a Food & Wine book and we love it. It’s a very versatile recipe, you can make it with freshly cooked or leftover chicken, turkey, beef or pork. If you don’t like mushrooms, leave them out. If you like green peppers, throw them in. You get the idea! The little bit of thyme in the recipe gives it a distinct flavor and we especially like the addition of an egg on top. If you leave the egg yolk a bit runny, it creates a wonderful gravy to coat your hash. (And look Kim, no mashed potatoes anywhere!!!)
Potato, Mushroom, and Chicken Hash
3 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2 inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
In a large nonstick frying pan (I like to use a cast iron skillet for excellent browning), heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken (if you’re using leftovers, wait and toss them in at the end), 1/2 teaspoon of the salt, the pepper, and the thyme. Saute until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Fry an egg over-easy, and serve on top. Serves 4. YUMMY!
Before I go, I wanted to show you this awesome little necklace I recieved from Junie Moon. It’s a thank you gift for participating in Junie Moon’s Bandage Brigade. Is that the perfect little thank you gift from Junie MOON, or what? June — I just love it. I’m so touched by your thoughtfulness. Wow. I’m so pleased that I’ll have something to wear that will remind me of you and your kindness. Thank you from the bottom of my heart June, I’ll treasure it always.
XOXO,
Anna
I love your recipe, especially because you can add/detract ingredients at will. That makes it a lot of fun to try in different ways.
How lovely that you posted about the necklace. I’m so glad you like it, and I thank you for participating in the bandage effort for the leprosy patients in Vietnam. Your heart is solid gold!
Sounds yummy! Looking through all those recipes posted at Randi’s sight is making me hungry!
Isn’t the little necklace lovely?! I was so surprised to get that today!
Looks good, Anna! I especially like the fried egg on top–eggs are in abundance here, and it’s nice to have new ways to use them!
XO
I have enjoyed my stay here at your site. Delightful! Thanks for stopping by my place earlier. :)
My hubs is looking over my shoulder saying that we need to try this recipe! thanks for posting it!
That looks delicious and I love your new necklace – what a kind thought! Lucy x
Your recipe looks lovely – I’ll have to try it!
I love your moon necklace and such a lovely gift to remember June by :)
Lesley xx
That looks great! Thanks for posting the recipe!
Junie’s necklace brought tears to my eyes when it arrived. It is so like her to give back to others. I love how she chose that little moon, to represent her blog. It’s perfect!
Thank you for the recipe Anna!
That just looks yummy…I’ll be giving it a try!
I thought that sounded delicious too, and I’m a vegetarian! Might try it for my men… though it does sound a tad calorific for Mr Life, who does not have the world’s most concave stomach.
Pure comfort food. Divine.
I’m sorry you bumped your head. Oh, and tag. Just if you want to, what with that head injury and all, you mightn’t feel up to a meme. C
That recipe looks yummy Anna and love your new necklace. How cute is that and so perfect.
The little moon from Junie Moon is so sweet! Your recipe sounds great! Have a wonderful weekend!
Hi Anna,
This recipe makes my mouth water! I’ve never tried an egg over easy before but it looks like I will in the near future!
Penny
I am drooling as I write this post – I know, TMI!! Sorry! That recipe and photo look delicioso! Once again, thank you so much for sharing, Anna!
What a perfectly lovely gift from Junie Moon, too!
Love new recipes! This one sounds and looks like a winner.
That recipe sounds yummy. Would be nice for an easy Sunday lunch with family.
Love the little Moon!
Got a challenge for you, when you have time….
Oooh, yummy!
Your necklace is beautiful and represents two great kindnesses – so lovely of June to send it, and you deserve it for helping with the bandages.
YUMMY!!! We finally had the chance to make this (perfect Sunday brunch) and it was super delicious! Thank you for sharing!
What a wonderful recipe….my husband is going to love this! That necklace is so sweet.
Hi Anna—Want to start the week off with a challenge? Come on by when you have a minute….
That recipe looks soooo yummy. Thanks for sharing. Now I’m off to check out the other recipes.
Hey thanks for sharing a yummy. I need to go check out the blog and see what other delish recipes are listed. Might help with that dang grocery list I need to make.
that necklace is so cute and what a nice thank you that was.
Enjoy your day – hugs – Karen