Chicken and Potato Hash

Hash gets a bad rap.  Most of us are familiar with corned beef hash, but if you’re not a fan of corned beef you might dismiss hash altogether.  You might also think of it as diner food.  That’s a plus in my book, but I know that’s not true for everyone.  According to the Food Lover’s Companion hash is, “a dish of finely chopped meat and potatoes.”  What hash really is, is a way to use up meat and potato leftovers.

I had one more serving of roasted chicken and roasted root vegetables.  I just couldn’t face another day of the same old thing so I decided to make hash.  I picked out the turnips because they’re too soft for hash.  That left me with Yukon Gold potatoes, purple potatoes, sweet potatoes, parsnips and chicken.  I dumped it all in a hot cast iron skillet with a touch of olive oil. That crisps the potatoes a little. I added a little jerk seasoning to the top. Voila! Jerk chicken and potato hash.

You can do anything with this. If you’re doing the “breakfast for dinner” thing add an over easy egg to the top. Or add some salsa instead of jerk seasoning. Melt some cheese on it. Whatever you like. Just keep in mind whatever seasonings you used when you originally cooked the chicken and potatoes. You don’t want to add something that’s going to fight what you started with. There was a lot of rosemary in my original dishes so the jerk seasoning worked fine, but probably the salsa would not have. Just think it through a little.

So there you have it. Hash away!

Good? It really was.
Easy? Just leftovers made over.
Good for company? Not so much.
Special shopping? No shopping at all.

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