Ingredients
2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
4 tablespoons cooking oil, divided
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1 teaspoon salt, divided
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
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. Saute until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Notes
From http://www.cooking.com/recipes-and-more/recipes/potato-mushroom-and-chicken-hash-recipe-2287.aspx. Have not yet tried - found this one on the internet and marked it for future reference.
Nutritional Information
538 calories; 22g total fat; 108mg cholesterol; 700mg sodium; 46g carbohydrates; 5g fiber; 40g protein
