What's For Dinner Monday: Chicken, Potato and Mushroom Hash

Hi Everyone!

I hope everyone had a great weekend. Ours was busy getting everyone ready for the first day of school. Last night for supper I made this dish originally found in this Food and Wine cookbook. You can go over to Amazon and buy the book, or you can just scroll on down here and get the recipe. Sure, my pictures aren't as pretty; but hey...it's free!
This is a very rustic comfort dish. The egg on top is optional; but I highly recommend it because adds another layer of creaminess to the dish and really rounds out the the flavors. It's also important to let the mushrooms and onion mixture really cook down and brown well. It's an easy dish to put together and requires very few ingredients.

 

Gather up your ingredients:

1. Chicken tenders or Chicken Breasts cut up. I never like to tell people how much to use. Use as much or as little as you want. I didn't use the whole package because I saved about 5 tenders to bake in the oven for the kids.

2. 2 large or 3 medium potatoes peeled and diced small (this is important. If you make them too large, they will take too long to cook)
3. 1 onion diced, 1/2 pound mushrooms chopped into 1/2 to 1" pieces
4. 1/4 cup heavy cream (I actually didn't have any, so I just used regular milk)
5. 1 egg (optional)

Instructions:

1.Put your peeled potatoes on to boil. Once boiling, lower the heat to medium/low and simmer for 5-6 minutes and drain well.

2. Chop your onions and mushrooms. Heat up 2 TBSP of oil over moderately high heat and add the mushroom and onions and cook until well browned about 6 minutes.

3. While that is cooking, chop up your chicken into bite size pieces and season to your preference. I use Salt, Pepper, Garlic Powder and Paprika (because that's what I use on EVERYTHING!!)

4. After the mushrooms and onions have browned, add the chicken and continue cooking and stirring for another 5 minutes or until the chicken is no longer pink.

5. Remove the mixture to drain on a paper towel lined bowl or plate. Wipe out the pan and return to the heat. Then add about 2-3 TBSPs of fresh oil and then add the drained cooked potatoes in one even layer. Cook over moderately high heat (7 if you're using a number dial on your stove) without stirring for 6 minutes. Season to your preference as you go along. Me personally, I season throughout cooking. I think people under season things or season all at the end and then can't figure out why they've under seasoned or over seasoned.

6. After the potatoes have cooked for the 6 minutes, stir them and continue cooking and stirring for another 4 minutes or so. Add the chicken, mushroom and onion mixture back to the pan. Stir in the heavy cream and continue to cook for another 2-3 minutes.

7. Prepare your fried egg for the top if you are choosing that option and enjoy!

Thanks for visiting me today. Have a great day; and I'll see you again soon! If you have a chance, pop on over to the Marvelous Monday linky Party and check out some other great recipes and goodies!