1 russet potato, peeled &
1 . cut into 1/4-inch dice
3 tbsp extra-virgin olive oil
1 medium onion, chopped
1/2 cup red bell pepper, 1/4 dice
1/2 cup green bell pepper, 1/4 dice
1 chicken breast, skinless,
1 . boneless, cooked & cut
1 . into a 1/4-inch dice
1 1/2 tsp thyme leaves
1 salt & black pepper to taste
1 cup golden delicious apple, cut
1 . into a 1/4-inch dice
1/4 cup flat leaf parsley, chopped
4 eggs, poached (opt)
1 chili sauce (opt)
Directions
Hash comes from the French word "hacher", meaning to cut up. This
popular American dish is the best use of your leftovers. You'll never
miss the red meat.
1. Place diced potato in a small saucepan and add enough salted
water to bring to a boil and cook for 4 to 5 minutes, until just
tender. Drain and set aside.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over
medium heat. Add the onion and cook, stirring, until just wilted,
about 5 minutes. Add the peppers and cook, shaking the pan, for 5
minutes longer.
3. Raise the heat to medium-high and add the remaining oil, the
chicken and potatoes. Sprinkle with thyme, salt and pepper. Cook,
stirring, over medium-high heat for 5 minutes. Weight down the hash
with a heavy plate or pot lid and cook for 5 minutes. Turn the hash
over with a spatula and cook, weighted down, for another 5 minutes or
until it is slightly hrowned.
4. Add the apple and parsley; cook over medium-high heat, turning
with a spatula, for 5 minutes more. Serve topped with eggs and chili
sauce, if desired.
Serves 4. Per serving (without egg and chili sauce): 238 calories,
13g fat, 45mg cholesterol.
** Dallas Morning News -- Sunday Parade Magazine -- Oct 22, 95 **
Servings: 4 servings
Chicken Apple Hash Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Meat; Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the far past, certainly as far back as pharonic Egypt, and possibly even further than that. Having said that, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few you will know like bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, such as rosemary and coriander. The introduction of these new foods and spices prompted a surge in books on cooking, some of which are now in private collections. By the time we get to the twentieth century, cooking books are in high demand, mostly as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chicken Apple Hash recipe.
