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Chicken Hash

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Ingredients

Adjust Servings:
1 cup potato, cubed
1 cup chicken stock
1/2 cup onion, diced
1/2 cup celery, diced very small
1/2 tablespoon garlic, chopped
2 tablespoons butter
salt
pepper
1/4 1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
1 cup chicken, cooked and cubed
2 tablespoons heavy cream

Nutritional information

140.2
Calories
84 g
Calories From Fat
9.3 g
Total Fat
5.6 g
Saturated Fat
27.3 mg
Cholesterol
142.8 mg
Sodium
11.9 g
Carbs
1.5 g
Dietary Fiber
2.4 g
Sugars
2.9 g
Protein
146g
Serving Size

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Chicken Hash

Features:
    Cuisine:

    This chicken hash is great for using up leftovers, and tastes great. It can be served in pastry cups (add a little cooking sherry to make it fancier ), over cornbread waffles, or with fried eggs on top. I've even seen it served over rice. You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Hash, This chicken hash is great for using up leftovers, and tastes great It can be served in pastry cups (add a little cooking sherry to make it fancier ), over cornbread waffles, or with fried eggs on top I’ve even seen it served over rice You can use it for breakfast, lunch, or dinner, depending on how you present it! Very economical dish , Easy and delicious! used fresh parsley and served with the suggested fried eggs on top We loved it! Warm and filling Thanks for sharing!


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    Steps

    1
    Done

    Cook the Potatoes in the Chicken Stock For About 7 to 10 Minutes, Just Until Tender.

    2
    Done

    in a Medium Skillet Over Medium Heat, Melt the Butter. Saute the Onions, Celery, and Garlic. Add Salt and Pepper to Taste. Add the Fresh Herbs, Potatoes, and Chicken.

    3
    Done

    Finish With the Heavy Cream. Stir Until It Is Mixed Well. Serve Over Pastry Cups, Cornbread Waffles, or With a Fried Egg on Top. Enjoy!

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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