Creamy Chicken Hash

20 min · Serves 4

Based on a recipe from Recipe Corner American Institute for Cancer Research, via USDA MyPlate Kitchen

What goes in

• 6 ozrusset potato
• 29.6 mlbutter
• ½onion
• ¼ cupgreen bell pepper
• ¼ cupred bell pepper
• ¼ cupcelery
• 1garlic clove
• 2canola cooking spray
• 2 cupscooked chicken breast
• 29.6 ml2% milk
• 0.6 mlcayenne pepper
• salt and black pepper (optional)
• 59.1 mlbarbecue sauce

How to cook it

1. Grate the potato and set it aside.
2. Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
3. Sauté the onion, bell peppers, celery, and garlic for 5 minutes until lightly browned.
4. Push the vegetables to one side, add the remaining butter, and stir in the potatoes to coat.
5. Combine the potatoes with the vegetables and cook for 3 minutes, scraping the pan if the potatoes stick.
6. Stir in the chicken, milk, cayenne, salt, and pepper.
7. Flatten the mixture into a cake, cut into 4 sections, and cover the pan.
8. Cook for 3 to 5 minutes until the potatoes are tender and the bottom is browned, turning as needed.
9. Divide the hash onto four plates and serve with the barbecue sauce drizzled over the top.

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