Red Bliss & Rosemary Chicken Hash |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 10 |
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Ingredients:
3 chicken breast halves, cooked |
1 lb red bliss potatoes, cooked |
1/2 spanish onion, fine diced |
1/8 cup carrot, fine diced |
1/8 cup red pepper, fine diced |
1 tablespoon garlic, fine diced |
salt and pepper |
1/4-1/2 cup chicken stock |
2 tablespoons rosemary, fine diced |
1/8 cup white wine (optional) |
Directions:
1. Finely chop chicken in food processor while adding the chicken stock a little at a time.
2. Finely chop potatoes in food processor (the food processor does not have to be cleaned).
3. Mix the potatoes, chicken, wine into a mixing bowel & set a side.
4. Saute the carrots, onion, garlic, peppers and rosremary in a pan with 10% oil until just tender.
5. Add this mixture to the mixing bowl (adjust the seasonings to taste).
6. Refrigerate up to one week.
7. Use like regular hash.
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