Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > chicken-hash.html

Chicken Hash Wednesday, September 18, 2013, 12:13 PM

/pages/recipe-book/chicken-hash.html
/_id/20130918121300

Recipe from2013-07-22. Last Updated 2013-07-22

(Original recipe with my changes as well included as opposed to internal source recipe)

Chicken Hash (from Serious Eats)

• 2 1/2 cups homemade or store-bought low-sodium chicken stock, divided
• 1 pound skinless, boneless chicken breast or thighs, trimmed of visible fat (or meat alternative)
• 18-22 oz potatoes (yukon gold preferably) or potato alternative (rutabaga, radish, squash, etc)
• 5 tablespoons olive oil, divided(olive oil as needed)
• 1 large onion, finely chopped (1 cup)
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 3 teaspoons)
• 2 tablespoons za'atar spice
• 1/2 teaspoon paprika
• 1/2 teaspoon tumeric
• 1 teaspoon harissa, plus extra to serve on side
• 1/3 cup chopped fresh parsley leaves
• 4 large eggs

If using chicken breasts, slice breasts on the bias so that they are of equal thickness. Heat 2 cups broth over medium heat in medium saucepan to simmer. Add chicken and gently simmer until cooked through, about 5 minutes. Transfer to plate. When cool, cut into 1/2-inch cubes.

If using meat alternative such as seitan, chop into cubes.

Add potatoes to broth and add water (if necessary) to just cover. Bring to boil over medium high heat. Reduce heat to medium and simmer until potatoes are easily pierced with knife, about 10 minutes. Drain potatoes and reserve 1/2 cup or so s(discard any remaining potato-cooking liquid)

In large non-stick skillet, heat 2 tablespoons oil over medium heat to shimmering. Add onion and 1/2 teaspoon salt. Cook, stirring, until onions have softened and are beginning to turn golden, 6 to 8 minutes. Add 1/2 teaspoon ground black pepper, garlic, za-atar, paprika, and tumeric, and cook until fragrant, about 30 seconds.

Add 2 tablespoon oil to pan. Stir in potatoes. Cook, stirring, until potatoes have browned, about 8 minutes. Stir in chicken, harissa, and remaining 1/2 cup broth. Cook, stirring, until broth has evaporated. Season to taste and stir in parsley.

In separate pan, heat remaining tablespoon oil to shimmering, and fry eggs. Serve with hash with extra harissa on the side.

Original Wordpress ID and Date: 6647, 2013-09-18_121331