Smoked Chicken and Apple Hash
from Autumn Nights, Winter Mornings, by Barbara Scott-Goodman (Chronicle Books,
1995)
Serves 6
This is a sensational hash to serve with poached or scrambled eggs. It
should be
cooked in either two skillets or an extra-large one. Most specialty shops and
butchers carry smoked chicken breasts, but if theyâre unavailable use poached
skinned chicken breasts or substitute smoked turkey for the chicken.
- 4 medium unpeeled new potatoes, cut into 1/2-inch dice (about 4 cups)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 cup finely chopped onion
- 1 fennel bulb, cut into 1/2-inch dice
- 1 rib celery, cut into 1/2-inch dice (about 1/2 cup)
- 2 unpeeled Granny Smith apples, cored and cut into 1-inch chunks
- 6 ounces fresh mushrooms, stemmed and thinly sliced (about 2 cups)
- 2 smoked whole chicken breasts (about 2 pounds), boned and cut into 1-inch
- chunks
- (about 31/2 cups)
- Salt and freshly ground pepper to taste
- 1/2 cup chopped fresh parsley
1. Bring a large pot of lightly salted water to a boil. Boil the potatoes
for 10
to 15 minutes just until tender. Drain and set aside.
2. Divide the butter and oil between 2 large nonstick skillets and heat over
medium-high heat. Add the garlic, onion, fennel, and celery and cook for
about 5
minutes, stirring occasionally. Add the apples and mushrooms and cook an
additional 5 minutes.
3. Add the chicken pieces and cooked potatoes. Season with salt and
pepper. Cook
over medium heat for 20 to 25 minutes, turning occasionally with a spatula,
until
the hash is cooked through and slightly crusted. Stir in the fresh parsley and
adjust the seasoning. Serve immediately.
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