Chicken Chili Hash With Peppers & Cilantro Recipe
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Chicken Chili Hash With Peppers & Cilantro

By: USA WEEKEND columnist Pam Anderson  
"One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs."

Rating: This weblink has been rated 13 times with an average star rating of 4.2 Read Reviews (7)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 medium-large onion, cut into 1/2-inch dice
  • 1 small bell pepper (any color), cut into 1/2-inch dice
  • 1 pound Rotisserie chicken meat, pulled into bite-sized pieces
  • 1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried chili powder
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 2 tablespoons water
  • Salt and freshly ground black pepper

Directions

  1. Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion, bell pepper, and chicken. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer chicken mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Footnotes

  • This recipe was originally featured in the USA WEEKEND article Hash in a Dash on March 14, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 406 | Total Fat: 16.7g | Cholesterol: 65mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by Tesian 
This is a great reciepe! I tweaked a little of course like everyone does. Rather than use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by RWITECKI 
We really enjoyed this recipe. I used frozen diced potatoes instead of fresh. I prepared the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by PRAIRIEMOMMY 
This was a great recipe with only a few changes needed. I did in fact have to cook the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2007 by Wendy Martin 
I think three stars are acceptable because if you follow the recipe exactly, your potatoes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by BKLYNLADEE 
My family and i adore this recipe. i used my own chicken breast because I did not have a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by LaNena0413 
The taste was ok. Potatoes needed longer to cook MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by JOHNNYBBQ 
Grilled chicken breasts and diced. Next time I'm going to use frozen diced potato. Very... MORE

 
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