- Servings: 2
Source: Martha Stewart Living, September 2003
- 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
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.
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.
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.
Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.