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
  1. 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.
  2. In skillet, heat remaining 3 tablespoons oil over medium-high heat. Add potatoes; cook, stirring occasionally, until tender and golden brown, about 10 minutes.
  3. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-and-pepper-hash/