Red Flannel Chicken Hash

The definition of hash is diced potatoes along with some type of diced meat, onions, and other herbs.  I grew up enjoying my mother's version of roast beef hash.  It was a great way to use left over roast beef.  I have made other versions of this recipe, including corned beef and pork.  It is a great economical way of using leftovers.  This recipe gets the name red flannel by including either diced red pepper or, in this case, a jar of pimento.  I hope that you will use this recipe for creating your favorite version of hash.

Ingredients:

5-6 medium russet potatoes (4 cups)
2 c. fresh or frozen corn
4 green onions, chopped
4 oz. jar pimentos, drained and chopped (or 1 medium red pepper, seeded, diced)
3 boneless skinless chicken breasts (approx. 2 cups when chopped)
6 T. butter
2 T. olive oil
½ t. dried thyme
salt and pepper, to taste

 

Add potatoes to 4 quarts of cold water and bring to a boil.  Boil until potatoes are fork tender.  Remove potatoes from the water and allow to cool until you are able to handle them.  Using a paring knife, remove skins from potatoes.  Allow to cool completely before dicing into half-inch cubes.

In this demonstration, we removed corn from the cob to make 2 cups.  If fresh corn is not available, frozen corn or canned corn (drained) may be substituted.

 
Dice pimentos and set aside.

 
In a large skillet, melt butter and olive oil.  Add potatoes to skillet and toss with a spatula until thoroughly coated in the butter/olive oil mixture.  Fry occasionally moving the potatoes with a spatula until they start to brown.

 

Add chicken, corn and pimentos to skillet.  Continue to saute in skillet, turning occasionally with spatula until the potatoes begin to develop a brown crust.  Season with dried thyme, salt and pepper.

Before serving, sprinkle with chopped green onion and toss to combine.

Serves 4.