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Barbecued Chicken Hash

Photography: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
  • 3 1/2 cups frozen hash browns
  • 3/4 cup water
  • 1/2 cup barbecue sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 jalapeño pepper, seeded and minced

Nutrition Information

  • calories 279
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 3.3 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 25.1 g
  • carbohydrate 23.9 g
  • fiber 1.9 g
  • cholesterol 59 mg
  • iron 1.4 mg
  • sodium 816 mg
  • calcium 212 mg

How to Make It

  1. Preheat oven to 375°

  2. Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes. Bake at 375° for 10 minutes. Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.