Chicken Hash

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 cups diced cooked chicken (or turkey)
• 3 lbs red potatoes
• kosher salt
• 1 1/2 cups chicken stock
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• fresh ground black pepper
• 3 tablespoons canola oil or 3 tablespoons grapeseed oil
• 1 slice bacon, finely chopped
• 8 green onions, including tender green parts, coarsely chopped
• 1 red bell pepper, diced
• 1/2 teaspoon hungarian paprika (or hot or sweet pimenton)
• 1/4 teaspoon ground turmeric
• cayenne pepper or red pepper flakes
• 2 tablespoons minced fresh flat leaf parsley

Recipe

• 1 put the unpeeled whole potatoes in a large pot.
• 2 add cold water to cover and a large pinch of kosher salt.
• 3 bring to a low boil over high heat, reduce the heat to medium, cover partially, and let simmer briskly until the potatoes are tender when pierced with a knife, about 25 minutes.
• 4 drain the potatoes and let cool to the touch, then peel and cut them into ½ inch dice; set aside.
• 5 in a small saucepan, bring the stock to a brisk simmer over med-high heat and cook until reduced to about 1 cup, about 10 minutes.
• 6 in another small saucepan, melt the butter over med-low heat.
• 7 stir in the flour and cook, stirring constantly, about 3 minutes; do not let brown.
• 8 whisk in the reduced stock and cook, whisking constantly, until the mixture thickens to a gravy, about 3 minutes.
• 9 season with kosher salt and black pepper to taste.
• 10 remove from the heat and set aside.
• 11 in a large pan, heat the oil over medium heat.
• 12 add the bacon and cook until crisp, 1-2 minutes.
• 13 using a slotted spoon, transfer the bacon to paper towels to drain.
• 14 reserve the fat in the pan.
• 15 heat the bacon fat over medium heat for about 1 minute.
• 16 add the potatoes and cook, stirring occasionally and scraping up any browned bits from the pan bottom, until the potatoes are lightly browned, about 10 minutes.
• 17 add the chicken, green onions, bell pepper, paprika, turmeric, cayenne, and black pepper to taste.
• 18 cook, stirring frequently, until the green onions are wilted and the chicken is heated through, about 5 minutes.
• 19 stir in the bacon and as much chicken gravy as needed to make a moist mixture.
• 20 cook for 2-3 minutes longer.
• 21 taste and adjust seasoning.
• 22 stir in the parsley; serve hot.