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

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