Hurry Up Hash Recipe
Ingredients
| Potatoes | 5 Cup (16 tbs), frozen | |
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Onion | 1 Large, chopped | |
| Green bell pepper | 1 Large, chopped | |
| Dried thyme | 1 Teaspoon | |
| Ground pepper | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| 4 fried or poached eggs (optional), Ketchup | ||
Directions
1. In a large bowl, stir together potatoes, chicken, milk, Worcestershire, onion, bell pepper, thyme, pepper, and salt.
2. Heat oil in a large frying pan, preferably a 10-inch cast-iron skillet. Add hash and press with a spatula to flatten over bottom of pan. Cover and cook 5 minutes over medium-high heat. Use a spatula to stir up crusty bottom of the hash and cook in same way, stirring up 3 more times until hash is golden, a total of about 20 minutes.
3. Serve each portion of hash topped with an egg, if desired, and accompanied by ketchup
2. Heat oil in a large frying pan, preferably a 10-inch cast-iron skillet. Add hash and press with a spatula to flatten over bottom of pan. Cover and cook 5 minutes over medium-high heat. Use a spatula to stir up crusty bottom of the hash and cook in same way, stirring up 3 more times until hash is golden, a total of about 20 minutes.
3. Serve each portion of hash topped with an egg, if desired, and accompanied by ketchup
Chef
