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Chicken & Veggie Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr, 30 mins
Total time 1 hr, 45 mins
Yield

Serves 6 (serving size: about 3/4 cup hash)

Try this hash combining roasted potatoes, chicken, bell peppers, onion, and Parmesan cheese for a delicious one-dish dinner. 

Ingredients

  • 1/4 cup canola oil, divided
  • 1 cup sliced red onion
  • 1 (9-ounce) package frozen artichokes, thawed
  • 1 tablespoon chopped fresh thyme
  • 3 cups roasted potatoes from The Master Hash recipe
  • 1/2 cup bottled roasted red bell peppers, drained and chopped
  • 2 tablespoons chopped fresh oregano, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast
  • 3 ounces grated Parmesan cheese, divided
  • 1 cup roasted garlic cream from The Master Hash recipe
  • 2 tablespoons half-and-half

Nutrition Information

  • calories 380
  • fat 21.5 g
  • satfat 6.1 g
  • monofat 9 g
  • polyfat 3.6 g
  • protein 18 g
  • carbohydrate 31 g
  • fiber 6 g
  • cholesterol 51 mg
  • iron 1 mg
  • sodium 540 mg
  • calcium 250 mg

How to Make It

  1. Heat 1 tablespoon oil in a skillet over medium heat. Add onion, artichokes, and thyme; cook 5 minutes.

  2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.

  3. Divide hash among 6 plates. Sprinkle with remaining 1 tablespoon oregano and cheese.