| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Newspaper, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Russet potato; peeled & |
|
|
. cut into 1/4-inch dice |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Red bell pepper; 1/4" dice |
| 1/2 |
c |
Green bell pepper; 1/4" dice |
| 1 |
|
Chicken breast; skinless, |
|
|
. boneless, cooked & cut |
|
|
. into a 1/4-inch dice |
| 1 1/2 |
ts |
Thyme leaves |
|
|
Salt & black pepper to taste |
| 1 |
c |
Golden delicious apple; cut |
|
|
. into a 1/4-inch dice |
| 1/4 |
c |
Flat leaf parsley; chopped |
| 4 |
|
Eggs; poached (opt) |
|
|
Chili sauce (opt) |
INSTRUCTIONS
Hash comes from the French word "hacher", meaning to cut up. This popular
American dish is the best use of your leftovers. You'll never miss the red
meat.
1. Place diced potato in a small saucepan and add enough salted water to
bring to a boil and cook for 4 to 5 minutes, until just tender. Drain and
set aside.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium
heat. Add the onion and cook, stirring, until just wilted, about 5
minutes. Add the peppers and cook, shaking the pan, for 5 minutes longer.
3. Raise the heat to medium-high and add the remaining oil, the chicken
and potatoes. Sprinkle with thyme, salt and pepper. Cook, stirring, over
medium-high heat for 5 minutes. Weight down the hash with a heavy plate or
pot lid and cook for 5 minutes. Turn the hash over with a spatula and cook,
weighted down, for another 5 minutes or until it is slightly hrowned.
4. Add the apple and parsley; cook over medium-high heat, turning with a
spatula, for 5 minutes more. Serve topped with eggs and chili sauce, if
desired.
Serves 4. Per serving (without egg and chili sauce): 238 calories, 13g fat,
45 mg cholesterol.
** Dallas Morning News -- Sunday Parade Magazine -- Oct 22, 95 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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