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Chicken Hash




Source of Recipe


Marthastewart.com


Recipe Introduction


Award-winning author Edna Lewis was inspired to create this recipe after seeing a 1920s railroad menu that offered “turkey hash with corn griddle cakes.” Part of this version’s distinctiveness stems from the use of previously cooked, rather than uncooked, chicken.

This recipe has been adapted from “The Gift Of Southern Cooking” by Edna Lewis and Scott Peacock. Text copyright ©2003 by Edna Lewis and Scott Peacock. Reprinted by permission of Alfred A. Knopf.



Recipe Link: http://www.marthastewart.com/page.jhtml?&type=content&id=recipe3610&site=&page=1

List of Ingredients




1 large (1 cup) all-purpose potato, peeled and cut into 1/2 inch cubes
coarse salt
freshly ground pepper
2 tablespoons unsalted butter
1 small (1/2 cup) onion, coarsely chopped
pinch dried thyme
1 stalk celery, chopped
1/2 teaspoon finely chopped garlic
1 1/2 cups cooked chicken, cut into small pieces
1/2 cup chicken stock
2 tablespoons heavy cream
6 slices tomato, for serving


Recipe



1. Place the potato in a small saucepan, and add enough water to cover by 1 inch. Add a large pinch of salt, and bring to a simmer. Cook just until tender, about 10 minutes. Drain, and set aside.

2. In a large skillet, melt the butter over medium heat. Add the onion, thyme, and a pinch of salt. Cook, stirring frequently, until translucent, about 5 minutes. Add the celery and garlic, and cook, stirring occasionally, for 5 minutes.

3. Add potato, and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Stir in the chicken, chicken stock, and cream. Cook over medium heat, stirring occasionally, until dry and caramelized, about 10 minutes more.

4. Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.