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Barbecued Chicken Hash

Source of Recipe

"The Complete Cast Iron Cookbook" by The Coastal Kitchen


Recipe Introduction

"Got some leftover barbecued chicken? Serve up a Southern-style breakfast with this flavorful hash. If you don't want to make this too hot, substitute a green bell pepper for the jalapeño pepper. People who want some spice can always add a favorite hot sauce to their serving."

List of Ingredients

â—¦ 2 large russet potatoes, peeled and cut into cubes
â—¦ 1 teaspoon salt, plus more for seasoning
â—¦ 3 tablespoons butter
â—¦ 1 Vidalia onion, diced
â—¦ 3 cloves garlic, minced
â—¦ 1 small jalapeño pepper, cored and seeded, sliced
â—¦ 1 pound cooked barbecued chicken, cut into bite-sized pieces
â—¦ ¼ cup barbecue sauce
â—¦ Freshly ground pepper to taste
â—¦ Salsa, sour cream, and sliced black olives to serve on the side


Recipe

Put the potatoes in a saucepan and cover with cold water. Add the 1 teaspoon of salt. Bring the water to a boil, then lower the heat and cook the potatoes about 10 minutes until partially cooked. (Cooking until soft will cause them to fall apart in the hash.) Drain them in a colander and rinse with cold water. Set aside.

Heat the butter in the skillet over medium-high heat. Add the onion, garlic, and slices of jalapeño, and cook, stirring, until the vegetables soften, about 3 minutes.

Add the potatoes and press them down into the skillet around the vegetables. Allow them to set and cook for about 5 minutes, then start turning sections over with a spatula while stirring in the chicken and the barbecue sauce. Continue to cook for about 5 minutes so that the potatoes are browned and the meat is warmed through. Season with salt and pepper, and serve with sides of salsa, sour cream, and sliced black olives.

Serves 4 to 6