Author and Educator
Hash is a universal dish that is a wonderful technique to make use of leftovers. James Beard recommends using two-thirds meat to one-third potatoes. There are endless variations. Garlic, a dash of Tabasco or Worcestershire sauce, mushrooms, eggs, or cheese can all be added to this recipe to create a new dish every night.
- 1 large onion, finely chopped
- 2 tablespoons butter
- 5 potatoes, boiled, cooled, and diced
- Salt and freshly ground pepper to taste
- 1 teaspoon dried rosemary, crushed
- 2 1/2 cups cooked light and dark chicken meat, diced
- 2 to 3 chicken gizzards, finely chopped
- 1/3 cup heavy cream
- 1/2 cup parsley, chopped
Put the potatoes in a saucepan of boiling water and cook until tender. Remove, let cool, and dice.
In a skillet, sauté onion in butter until it is pale yellow. Add potatoes and cook briefly. Season with salt, pepper, and rosemary, then add chicken and pan gravy. Mix everything together well, and let it cook gently for 5 minutes. Pour heavy cream into the mixture and let that cook down. When the hash is nice and brown, quickly fold in parsley and serve hot.