I am from the south so I love a good hash, it is in my blood. I took this to a brunch once a couple of years ago and people are still asking me about it, I hope you enjoy!
4 tbsp unsalted butter
4 tbsp extra-virgin olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
2 large jalapeños minced
2 garlic cloves, minced
2 cups chopped spinach
½ tsp thyme
1 ½ cup potato, peeled and cut into ½ inch dice
1 ½ cup sweet potato, peeled and cut into ½ inch dice
2 ¼ cups shredded chicken
~½ cup Parmigiano-Reggiano cheese
Place butter and oil in skillet** and heat until melted and “sizzling”, add potatoes and add lid; cook until potatoes are tender. It gets really good if you can get a crisp on some of the potatoes so leave then undisturbed for a while, just make sure to watch them closely so they don’t burn.
Once the potatoes are done, add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper (I use sea salt and freshly ground pepper).
Add cheese and cook over moderate heat, stirring occasionally, until the peppers/onion are softer and just starting to brown, about 7 minutes. Stir in the chicken. Cook over high heat until crusty on the bottom, about 5 minutes. Stir to get the non-crisp pieces to the bottom to crisp. Just kepe stirring when you think it is crusty, you can’t go wrong even if you don’t get it crispy.
Optional: I cook over easy eggs and spoon some hash into a bowl and top each with an egg, the runny yolk mixed in the hash is really good.
Tip: ** – this is where a cast iron skillet really comes in handy, use that if you have it!
Chi Girl Cooks 