Chicken and Mushroom Hash - The Gingered Whisk

Sunday, April 24, 2011

Chicken and Mushroom Hash

I have been holding onto this recipe for a while now, wanting to make it, dreaming about it. I’m not sure why it took me so long to make it (oh yes I do, it was called “The Epic Tale of Weight Watchers vs. The Dreaded Baby Fat”). I got this recipe from a friend of mine from book club. This was her “initiation” recipe, because you can’t become a real member of our book club without proving you’ve got game in the kitchen. We like our food, what can I say?   And Sarah did not disappoint! Creamy, Dreamy, please-please let there be enough for seconds, this stuff is good!

ALso, I'm massively loving having naturally lighting back! Photos just look so much prettier when the sun is shining on them! I mean, look at this!

Chicken and Mushroom Hash
2 lbs red baby potatoes, cut into ¾” pieces
4 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
½ pound button mushrooms, cut into ½” pieces
1 lb boneless, skinless chicken breasts, cut into  ½” pieces
1 tsp salt
½ tsp dried thyme leaves
¼ tsp black pepper
¼ cup heavy whipping cream
2 tbsp chopped fresh parsley
4 eggs

Put cut potatoes in a med-large pan of salted water and simmer until almost tender (about 6 minutes).
Drain and set aside.
Meanwhile, in a large frying pan, sauté 2 tbsp oil, onions, garlic, and mushrooms until the mushrooms are browned (about 6 minutes).
Add the chicken, ½ tsp salt, pepper and thyme.
Sautee until the chicken is cooked through.
Remove mixture and set aside.

Wipe out the pan and add remaining 2 tbsp olive oil and heat over med-high heat (but not smoking!).
Add the potatoes, and let cook, undisturbed, for 6 minutes.
Add the remaining ½ tsp salt, stir potatoes, and cook an additional 4 minutes, or until the potatoes are nice and browned.

Stir in chicken/mushroom mixture, and add the cream and parsley.
Cook until heated through.
Fry up the four eggs, individually, as you like them – over easy, sunny side up, or over hard. (Personally I’m not overly big on sunny side up, but I think it gives this dish a little something-something, and I recommend you try it that way!)
Serve with the fried egg on top!

1 comment:

  1. Yum! I love hash and eggs. Looks great!

    I'm expecting my first child in August, do you recommend WW? I've been doing some research into it and just don't know if it would be worth the money for me.


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