Thursday, January 29, 2009

Recipe Thursday: Potato, Mushroom and Chicken Hash.

This week's recipe comes from Food and Wine Magazine cookbook that I borrowed from my mom. Very simple and very yummy! I left the egg off for the kids; but put it on mine and the hubby's and it really made the dish "pop." Don't overcook the egg, though. You want it to be runny, because the yolk makes a nice silky sauce for the dish. Honestly, it really makes the dish!!

Ingredients:
2 pounds boiling potatoes, peeled and cut into 3/4 in pieces
4 Tbsp olive oil
1 onion chopped (I only used 1/2)
2 garlic cloves minced
1/2 pound mushrooms, cut into 1/2 in pieces
3-4 boneless chicken breasts cut into 1/2 in pieces
salt/pepper
1/4 cup heavy cream
1/2 tsp dried thyme
2 tbsp chopped fresh parsley.

Directions:

Put the potatoes in water and boil until almost tender, about 5 minutes,drain. Don't cook them all the way through or you'll end up with mushy potatoes in the skillet later.

Heat 1 tbsp oil over medium heat, and sautee the onion, garlic, and mushrooms, stirring occasionally until mushrooms brown for about 6 minutes. Add the chicken, salt/pepper and thyme. Cook until chicken is cooked through and then remove the mixture from the skillet.

Wipe out the skillet and heat the remaining 3 tbsp of oil over moderately high heat. Add the drained potatoes and cook for 6 minutes, without turning. Season and stir the potatoes and cook until well browned about 4 more minutes. Stir the chicken and mushroom mixture back into the pan and then add the cream and the parsley. Cook for 2-3 more minutes until entire mixture is heated through.

Place fried egg on top and enjoy!

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