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Ingredients
- 2tablespoons canola or corn oil
- 1onion, finely chopped
- 1pound potatoes, peeled and cut into small cubes
- 1large green bell pepper, cored and cut into small cubes
- 12ounces skinless, boneless chicken breasts, cut into small cubes
- 2tablespoons chopped fresh thyme or 1 teaspoon dried
- 1 to 2tablespoons Worcestershire sauce
- 3tablespoons chopped parsley
- ½cup milk
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
599 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 57 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 47 grams protein; 1485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
- Step 2
Stir in the chicken, and cook for 5 minutes.
- Step 3
Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.
Private Notes
Comments
I didn’t add milk or red bell peppers (didn’t have any on hand). I did add minced garlic and was a light touch on salt because I used a little powdered chicken broth (about 1/8 teaspoon) for flavor. I cracked two eggs on top towards the end of cooking). Overall, very good and came together easily (in part because I had prepped potatoes for dinner last night and so I prepared 3 more and cubed them and set them in the fridge submerged in water (in a covered bowl). I also used thighs not breast meat.
This was an old family favourite of my children's. We sliced, instead of cubing the potatoes and cooked them in a small bit of water until they softened.. Milk?? Milk does not create a crust. Best to use more Worcestershire sauce. Peas work very well instead of green peppers.
Just finishing cooking and tasting from the pan for seasonings, added a little salt and took a lot lot of tastes .... I think I will love it when it is done with a crust on the bottom too.