The Tabasco Brand Cookbook/Paul McIlhenny 2004

Chicken Hash
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
VELOUTE SAUCE: 3 tablespoons butter 1-1/2 cups half-and-half 1/2 cup chicken broth
3 tablespoons flour 1/2 tespoon Tabasco pepper sauce salt and freshly ground black pepper to taste
HASH: 2 tablespoons butter 1/2 cup finely chopped onion 1/2 cup finely chopped red or yellow pepper
6 ounces mushrooms, cleaned and thinly sliced 2 tablespoons chopped fresh parsley salt and freshly ground black pepper to taste
2 cups diced cooked peeled potatoes 2 cups diced cooked chicken chopped chives



1 For the sauce, melt the butter in a small saucepan; warm the half-and-half and broth in a separate pan. When the butter foams, sprinkle in the flour and cook, stirring, over low heat for 3 minutes. Add the broth mixture, Tabasco sauce, and salt and pepper. Cook, stirring, for about 2 minutes, or until the sauce thickens. Set aside.
2 Preheat the oven to 400 F. In a medium skillet, heat the butter and add the onion and red pepper. Cook over medium heat until tender, then add the mushrooms, parsley, and salt and pepper. Cook over medium-low heat until all the vegetables are very tender, about 15 minutes. Combine with the sauce, potatoes, and chicken, and turn into a buttered shallow baking dish. Bake on the top oven rack for 30 to 40 minutes, or until the hash is bubbling and the top is golden. Sprinkle with chives before serving.

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