You might not have ever considered using chicken in a hash dish, but it works perfectly here with sweet onion and bell peppers accented by tangy herby sauce.
Chicken and Pepper Hash
Makes 4 servings
Ingredients
- 4 tablespoons olive oil, divided
- 1½ cups sliced sweet onion
- 6 ounces tricolor sweet peppers, cut into strips (about 1½ cups)
- 1 pound baking potato, cut into 2x¼-inch sticks
- ¼ cup ketchup
- ¼ cup water
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cups shredded cooked chicken
Instructions
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion and sweet peppers; cook, stirring occasionally, until vegetables are lightly browned, about 8 minutes. Remove from skillet.
- In skillet, heat remaining 3 tablespoons oil over medium-high heat. Add potatoes; cook, stirring occasionally, until tender and golden brown, about 10 minutes.
- In a small bowl, whisk together ketchup, ¼ cup water, cilantro, mustard, chili powder, salt, and black pepper. Stir chicken, vegetables, and ketchup mixture into potatoes. Cook, stirring occasionally, until heated through.
