Chicken Mushroom Potato Hash

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4.4 of 5 (26)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 309.0
  • Total Fat: 12.5 g
  • Cholesterol: 62.6 mg
  • Sodium: 466.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 27.1 g

View full nutritional breakdown of Chicken Mushroom Potato Hash calories by ingredient
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Introduction

Good for either breakfast, brunch, or dinner. We serve it with a (lightly) fried egg on top, but you can omit it if you choose. Good for either breakfast, brunch, or dinner. We serve it with a (lightly) fried egg on top, but you can omit it if you choose.
Number of Servings: 6

Ingredients

    2 lbs. potatoes, diced
    1/2 lb. mushrooms, quartered
    1 onion, chopped
    5 cloves garlic
    1 1/3 lbs. chicken breast, cut into bite-sized pieces
    4 Tbsp. olive oil
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/2 tsp. thyme
    1/4 c. sour cream
    fresh parsley

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the diced potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned and fully cooked through. Stir in the chicken and mushrooms, the sour cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.

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  • Incredible!
    3 of 3 people found this review helpful
    My wife and I both loved this recipe. It was a bit slow to make, but the service size was generous, and as a bonus, it is very cheap to make! - 4/14/09

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  • O.K.
    3 of 3 people found this review helpful
    Easy to make, but there was no flavor. I don't think I'll be making this a second time. - 1/31/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was awesome! I only used 3 tablespoons of oil though. I did add the egg which made it even better and I topped with salsa. This is a definite keeper! Thank You! - 1/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was wonderful!! My husband and 2 year old son both loved it. We will be making this again. The only thing that I changed was using season salt, rather than salt. - 2/4/09

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  • Incredible!
    2 of 2 people found this review helpful
    Hubby & I both loved this!! No egg, and used fat free sour cream -- had it for dinner with spinach on the side. Will make this again, for sure! - 1/30/09

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