Photo by Chelsea Kyle, Food Styling by Ali Nardi
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Recipe information
Yield
2 servings
Ingredients
2 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)
1 1/2 cups diced cooked chicken
1 cup thinly sliced green onions
1/2 cup dried cranberries
1/3 cup half and half
1 teaspoon crumbled dried sage leaves
2 tablespoons vegetable oil
Preparation
Step 1
Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
Step 2
Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
Step 3
Transfer hash to plates and serve.
Recipe notes
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