Saturday, June 18, 2011

Chicken Hash

So we had a roast chicken again last weekend. Just had a craving for it as it had been a while since we'd had so put a free-range chicken in the oven using a Marcella Hazan recipe as a starter.
For this, after I rinse the chicken thoroughly, I pound black pepper and kosher salt in the mortar to a fairly coarse grind and rub the chicken inside and out with it. I get a couple of small lemons from the garden, pierce them several times with a fork, put them inside the chicken cavity and tie the legs together. I put it on a rack in a roasting pan and cook back side up at 375 for 30 minutes, then turn it breast-side up and complete at 425.
We served this with roasted potatoes which were Yukon Golds cut into 1/2 inch pieces that were blanched in boiling water for a couple minutes then rubbed with minced rosemary, salt and pepper, and olive oil along with cloves from a whole head of pink garlic. We roasted these for about 30 minutes at 425.
For the past few years the two of us will eat a leg, thigh and wing for the first meal, have the remaining ones for a second meal and leave the breast meat for a third. That third meal lately has been used as the base for a chicken salad. This time we decided to make a hash of it.

2 leftover chicken breasts cut into cubes
2 cups leftover roasted potatoes cut into cubes
1 onion diced
2 bell peppers diced
3 cloves garlic peeled
1 cup chopped flat-leaf parsley
1 cup chopped scallions
Leaves from several fresh thyme twigs
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon smoked paprika
1/2 teaspoon chili powder
3 tablespoons extra-virgin olive oil
3 large eggs

Pound the peeled garlic and leaves from the thyme with a pinch of salt in a mortar into a paste. Grind the black and white peppercorns with the paprika and chili powder.

In a large skillet heat the olive oil over medium-high heat. When hot add the garlic thyme paste and stir until just when it starts to color.

Add the onion and bell peppers stirring them well into the garlic paste and heat while continuing to stir frequently until fairly soft about 4 minutes.

Clear a space in the middle of the skillet and add the ground spices allowing them to toast for about 30 seconds but not to burn.

Add the chicken, potatoes, parsley, and scallions into the skillet and stir to pick up all of the flavors and to heat thoroughly.

When everything is heated through, break the 3 eggs into the hash and stir to coagulate them and remove from heat.

When we had this last night I brought out some homemade mayo and Cholula sauce and added them as condiments into the hash at the table. My wife used Tabasco sauce rather than the Cholula. Very tasty and filling and proved to be a great take on leftovers.

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