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Chicken Hash

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Chicken Hash

A combination of finely chopped meat, potatoes, vegetables and seasonings, hash makes a satisfying main course for breakfast or brunch. Here, we form the hash into patties and fry them until golden brown. If desired, top each patty with a poached egg and serve with our Cheddar-Bacon Biscuits.

Prep Time 25 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 Tbs. unsalted butter
  • 1 yellow onion, diced
  • 2 garlic cloves, chopped
  • 1/4 tsp. cayenne pepper
  • 1/3 cup thinly sliced green onions
  • 2 Tbs. minced fresh thyme
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1/3 cup dry sherry
  • Salt and freshly ground black pepper, to taste
  • 2 cups mashed potatoes
  • 12 oz. coarsely shredded cooked chicken (see   related recipes at right)
  • 1 egg, lightly beaten
  • 3 Tbs. all-purpose flour, plus more for dusting
  • Canola oil for frying

Directions

In a cast-iron skillet over medium heat, melt the butter. Add the yellow onion and cook until soft, about 10 minutes. Add the garlic and cook for 1 minute. Add the cayenne, green onions, thyme, parsley, sherry, salt and black pepper and cook until most of the liquid has evaporated, about 5 minutes. Let cool.

In a bowl, combine the mashed potatoes and chicken. Stir in the onion mixture, the egg and the 3 Tbs. flour.

Dust your hands with flour. Form the potato mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 250°F. Line a baking sheet with paper towels.

In a cast-iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat. Fry the patties, occasionally pressing them flat with a spatula, until golden, 3 to 4 minutes per side. Transfer to the prepared baking sheet to drain and keep warm in the oven until ready to serve. Serves 6.
Williams-Sonoma Kitchen.
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