Chicken Hash With Butternut Squash |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Makes a great change of pace for breakfast. Serve with eggs. Ingredients:
1 lb red potatoes, diced small |
1 lb butternut squash, peeled, seeded, diced small |
2 tablespoons butter |
1 cup sweet onion, diced small |
1 tablespoon olive oil |
2 cups roasted skinless chicken, shredded (white and dark meat) |
2 tablespoons fresh tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup heavy cream |
Directions:
1. Heat potatoes and squash in saucepan with salted water, covered, to boiling.
2. Simmer 4 minutes and drain.
3. Heat 1 tbs butter in a skillet over med-high heat.
4. Add onion and cook 5 minutes.
5. Add remaining butter and oil to skillet.
6. Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
7. Slowly pour cream around edge of skillet.
8. Cook 6-8 minutes turning hash until crusty.
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