Creamy Chicken Hash
Prep Wash hands with soap and water.; Shred the potato and set aside.
| Ingredient | Mass | Operations | ||||
|---|---|---|---|---|---|---|
| butter | 14 g1 tablespoon | Heat 1 tbsp butter in skillet; saute onionpeppers, celery, garlic 5 min | Push vegetables aside; add remaining butter and potatoes; cook 3 minscraping and spraying with cooking spray if needed | Mix in chickenmilk, cayenne, salt, pepper; flatten into cake; cut into 4 sections | Cover and cook until potatoes tender and hash browned3-5 min, turning to brown both sides | Divide among plates; drizzle with barbecue sauce |
| onion, finely chopped | 1/2 small | |||||
| green bell pepper, finely chopped | 1/4 cup | |||||
| red bell pepper, finely chopped | 1/4 cup | |||||
| celery, finely chopped | 1/4 cup | |||||
| garlic clove, finely chopped | 1 small | |||||
| butter | 14 g1 tablespoon | |||||
| russet potato, scrubbed | 1 medium (6 ounces) | |||||
| canola cooking spray | 2 sprays | |||||
| skinless cooked chicken breast, diced | 2 cups | |||||
| 2% milk | 31 g2 tablespoons | |||||
| cayenne pepper | 1/8 teaspoon (a pinch or to taste) | |||||
| salt | to tastenot stated, researched | |||||
| freshly ground black pepper | to tastenot stated, researched | |||||
| prepared barbecue sauce | 4 tablespoons | |||||