Chicken Chili Hash With Peppers & Cilantro

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: JOHNNYBBQ

"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."

RECIPE RATING:

Read Reviews (4)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.)
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.

REVIEWS

Reviewed on Apr. 29, 2007 by Wendy Martin

I think three stars are acceptable because if you follow the recipe exactly, your potatoes... MORE

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

Reviewed on Jan. 6, 2007 by LaNena0413

The taste was ok. Potatoes needed longer to cook MORE

Reviewed on Mar. 19, 2006 by JOHNNYBBQ

Grilled chicken breasts and diced. Next time I'm going to use frozen diced potato. Very... MORE

User Name	Password

Remember me? Forgot password?

Top Related Articles

Related Collections

Free Membership