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Chicken Hash

  • servings: 2




  • 1 large all-purpose potato, peeled and cut into 1/2-inch cubes (1 cup)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 small onion, coarsely chopped (1/2 cup)
  • Pinch of dried thyme
  • 1 stalk celery, preferably with tender young leaves, chopped (1/2 cup)
  • 1/2 teaspoon finely chopped garlic
  • 1 1/2 cups cooked chicken, cut into small pieces
  • 1/2 cup homemade or low-sodium canned chicken stock
  • 2 tablespoons heavy cream
  • 6 slices tomato, for serving

Cook's Note

This recipe is a good way to make use of leftover chicken.


  1. Step 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. Step 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. Step 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. Step 4

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

Martha Stewart Living, September 2003

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