Hi everyone! Sorry I’ve been MIA–I was in Miami last weekend for a work trip and am finally catching up on everything. Since I didn’t want to go to the store, I made this chicken hash with ingredients on hand. The dish was savory, hearty and full of flavor. And of course, the crispy bacon crumbled on top made the dish even more delicious!
1 lb. fingerling potatoes
Garlic salt and pepper, to season potatoes
1 lb. bacon, cooked then diced
1-2 boneless, skinless chicken breasts, poached then cut into small cubes
1/2 yellow onion, finely diced
2 cloves garlic, minced
1-2 tbsp. all-purpose flour
2 cups chicken stock, plus more or less to reach desired thickness
1/4 cup shredded carrots
1-2 tsp. dried thyme
Salt and pepper, to taste
Parsley, chopped, for garnish
Preheat oven to 375 degrees.
Place fingerling potatoes on a baking sheet, then brush both sides with olive oil. Season potatoes with garlic salt and pepper. Put potatoes in oven and roast until done, about 20-25 minutes. Remove potatoes from oven and let cool. Cut potatoes into thin slices.
Bring a large pot of water to a boil. Add chicken and cook until done, about 30 minutes. Remove chicken from pot then let cool. Once chicken has cooled, cut into small pieces.
Bring a small pot of water to a boil, then add shredded carrots. Cook until carrots are somewhat tender, 3-5 minutes.
Warm a large skillet over medium heat, then add 2 tbsp. olive oil. Once hot, add diced onion and garlic and saute until translucent and aromatic. Add flour to skillet, stirring constantly for about 1 minute. Pour chicken broth into pan and bring liquid to a simmer; simmer until gravy thickens. Season gravy with thyme, salt and pepper.
Add potato slices and chicken pieces to the gravy and stir. Season with additional thyme, salt and pepper, if necessary. Garnish chicken hash with bacon pieces and parsley. Serve hot.