Fog style chicken hash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth or water |
| 2 | Whole skinless boneless chicken breasts, halved | |
| 1½ | pounds | Small red potatoes |
| 1 | large | Onion, chopped fine |
| 1 | small | Green bell pepper, cut into 1/4\" dice (about 1/2 cup) |
| 1 | small | Red bell pepper, cut into 1/4\" dice (about 1/2 cup) |
| 3 | Garlic cloves, minced | |
| 2 | tablespoons | Unsalted butter |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Dried thyme, crumbled |
| ½ | teaspoon | Salt |
| ½ | cup | Chopped scallion, white and pale green parts only |
| ½ | cup | Packed fresh parsley leaves, washed, spun dry and chopped |
| 1 | cup | Half and half |
| Poached eggs | ||
| Toasted whole grain bread | ||
Directions
ACCOMPANIMENTS
In a deep 12" skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. REmove skillet from heat and cool chicken in liquid 20 minutes. Discard liquid and cut chicken into ½" cubes.
Cut potatoes into ½" cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes and drain in a colander.
In a 12" heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme and salt and cook, stirring 1 minute.
Add chicken, potatoes, scallion, parsley and half and half and cook over moderately high heat, stirring occasionally until half and half is reduced slightly and hash is thickened.
Top hash with poached eggs and serve with toast.
From Gourmet Magazine, September 1996 issue Fog Island Cafe - Nantucket
Formatted on October 3, 1996 by Jamie Calton