Chicken apple hash
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Chicken apple hash
  Chicken    Apple    Poultry  
Last updated 6/12/2012 12:49:13 AM. Recipe ID 10522. Report a problem with this recipe.
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      Title: Chicken apple hash
 Categories: Newspaper, Main dish, Poultry
      Yield: 4 Servings
      1    Russet potato; peeled &
           .  cut into 1/4-inch dice
      3 tb Extra-virgin olive oil
      1 md Onion; chopped
    1/2 c  Red bell pepper; 1/4" dice
    1/2 c  Green bell pepper; 1/4" dice
      1    Chicken breast; skinless,
           .  boneless, cooked & cut
           .  into a 1/4-inch dice
  1 1/2 ts Thyme leaves
           Salt & black pepper to taste
      1 c  Golden delicious apple; cut
           .  into a 1/4-inch dice
    1/4 c  Flat leaf parsley; chopped
      4    Eggs; poached  (opt)
           Chili sauce  (opt)
  Hash comes from the French word "hacher", meaning to cut up. This
  popular American dish is the best use of your leftovers. You'll never
  miss the red meat.
  1.  Place diced potato in a small saucepan and add enough salted
  water to bring to a boil and cook for 4 to 5 minutes, until just
  tender. Drain and set aside.
  2.  Heat 2 tablespoons olive oil in a large nonstick skillet over
  medium heat.  Add the onion and cook, stirring, until just wilted,
  about 5 minutes. Add the peppers and cook, shaking the pan, for 5
  minutes longer.
  3.  Raise the heat to medium-high and add the remaining oil, the
  chicken and potatoes.  Sprinkle with thyme, salt and pepper. Cook,
  stirring, over medium-high heat for 5 minutes. Weight down the hash
  with a heavy plate or pot lid and cook for 5 minutes. Turn the hash
  over with a spatula and cook, weighted down, for another 5 minutes or
  until it is slightly hrowned.
  4.  Add the apple and parsley; cook over medium-high heat, turning
  with a spatula, for 5 minutes more. Serve topped with eggs and chili
  sauce, if desired.
  Serves 4. Per serving (without egg and chili sauce): 238 calories,
       13 g  fat, 45mg cholesterol.
  **  Dallas Morning News -- Sunday Parade Magazine -- Oct 22, 95 **

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Recipe ID 10522 (Apr 03, 2005)

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