Recipe Fridays: Chicken Hash

It’s pretty difficult coming up with what to make on a regular basis for another person besides myself.  In the past two years of living alone, I’ve done a lot of cooking for myself, with minimal time spent cooking for the BF (and he’s told me a few times how he misses my cooking).  The problem is that I’ve become so accustomed to making whatever I want, that sometimes… I make something delicious that there is no way in hell he will enjoy because of one of the ingredients. 

This is one of those cases.  Try as I may, BF does not like chicken thighs or dark meat.  Ah well. 

It still tasted bangin’ though, and I’ll make this again… for myself.  Maybe not for the BF.

Can’t all be winners in both our books 😉

Chicken Hash

2 boneless/skinless chicken thighs, cut into bite-sized pieces
5 medium red bliss potatoes
1/2 onion, sliced
3 cloves of garlic, minced
1 teaspoon or so of Italian seasoning
Bag of mixed veggies, frozen
1/2 stick of unsalted butter, separated
Kosher salt & fresh black pepper, to taste

1- Prick the potatoes a couple of times around, then microwave on high for 5 minutes.  Chop into bite size-ish pieces when cool.

2- Melt 1/4 stick of butter in the bottom of a heavy bottomed skillet over medium-low heat.  Add potatoes and cook until really crispy on one side – salt, then flip the potatoes.  Let them get really crispy all around, then remove to a plate. 

3- Add a bit more butter, browning a bit before you add the garlic and onions, but do not let garlic/onions brown.  Once the onions soften a lil bit, add the chicken pieces on top, salting a little bit.  Stir once the chicken starts to cooking through a bit; add Italian seasoning. 

4- Add package of frozen veggies, stirring everything all over it to help it defrost faster.  (You can defrost them a bit beforehand if you like or if you remember.)  Keep stirring until the veggies are completely unfrosty. 

5- Add the potatoes back into the pan, tossing gently to coat with the delicious delicious juice that’s formed on the bottom of the pan. 

6- Turn off heat and serve to someone who likes dark meat. 

Optional: fry an egg to serve on top, poking the yolk to ooze over everything and make it amazing and delicious and mmm, that sounds so good.  I think I should go make that right now actually…

Happy eating!!!